Feuillete D'Escargots Et Cepes Au Santenay

Ingredients

Directions

Roll out your puff pastry to large rectangle, 1/8-inch thick.

Use a 5-inch oval or 4-inch round cutter to cut out 4 pieces of pastry.

Place them on a baking sheet. Stir together the egg yolk and water and lightly brush the pastry with this egg wash.

Chill pastry for 30 minutes.

Preheat oven to 400 degrees F.

Bake feuilletes for 20 minutes, then lower the temperature to 350 degrees F and continue to bake until they've turned golden brown (about 5 to 10 minutes longer). Cool them on a rack.

In a saucepan, heat 3 tablespoons of butter over medium-high heat and add the shallot, stirring until wilted.

Add the chanterelles and cepes and stir until quite dry. Add snails and toss well.

Add 3 tablespoons of Cognac, light the alcohol carefully with a long handled match, and cook 1 to 2 minutes.

Transfer this mixture to a sieve placed over a bowl and return the pan to heat.