Escargot En Croute

• 1 cup butter
• 1/4 cup parsley leaves chopped
• 8 each garlic cloves minced
• 1 each shallots
• 2 tablespoons white wine dry
• 1 1/2 teaspoons worcestershire sauce
• 1 teaspoon lemon juice
• 1 teaspoon pernod
• 2 each anchovy fillets
• 1/4 teaspoon red hot pepper sauce
• 2 tablespoons butter
• 36 each snails washed
• 1/4 cup onions diced
• 6 tablespoons white wine dry
• 1 each eggs
• 2 tablespoons water

1. Whip butter in mixing bowl.
2. Add next 9 ingredients with salt and pepper to taste, and mix well.
3. Set aside.
4. Melt 2 tablespoons butter in medium skillet.
5. Add snails, onion and wine and saute until liquid evaporates.
6. Set aside and let cool.
7. Place one snail in each hole of escargot dish.
8. Generously cover with butter mixture.
9. Place 1 sheet of puff pastry dough over each escargot dish.
10. Trim dough and seal around edge of dish.
11. Beat egg with water and use to brush dough.
12. Chill until ready to bake, at least 20 minutes.
13. Preheat oven to 375F (190C).
14. Bake until pastry rises and is golden, about 20 to 30 minutes.
15. Remaining butter mixture can be refrigerated as long as 2 weeks and used when garlic butter is needed.

butter, parsley, garlic, shallots, white wine, worcestershire sauce, lemon juice, pernod, anchovy fillets, red hot pepper sauce, butter, snails washed, onions, white wine, eggs, water

Taken from recipeland.com/recipe/v/escargot-en-croute-45050 (may not work)