Directions:
- Preheat oven to 400 degrees. In a bowl combine the softened butter, parsley, garlic, and lemon zest, and season with salt and pepper. In another bowl combine the tomato sauce, snails, mixing well to coat. Season with salt and pepper. Place the snail mixture in a 1 quart souffle dish. Dot the top of the snail mixture with butter. Lightly brush the edge of the souffle dish with some of the beaten egg. Top the entire dish with the puff pastry disk pressing it over the edges of the souffle dish to form a seal. Brush the surface with the remaining egg. Bake for 20 minutes or until the pastry puffs up and turns golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 336.64 Kcal (1409 kJ) | ||
| Calories from fat | 126.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.09g | 22% | |
|---|---|---|---|
| Cholesterol | 145.36mg | 48% | |
| Sodium | 1582.53mg | 66% | |
| Potassium | 868.01mg | 18% | |
| Total Carbs | 22.97g | 8% | |
| Sugars | 8.89g | 36% | |
| Dietary Fiber | 1.81g | 7% | |
| Protein | 26.2g | 52% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 7.1mg | 39% | |
| Calcium | 44mg | 4% | |
| Amount Per 100 g | |||
| Calories | 127.17 Kcal (532 kJ) | ||
| Calories from fat | 47.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.32g | 22% | |
|---|---|---|---|
| Cholesterol | 54.91mg | 48% | |
| Sodium | 597.85mg | 66% | |
| Potassium | 327.92mg | 18% | |
| Total Carbs | 8.68g | 8% | |
| Sugars | 3.36g | 36% | |
| Dietary Fiber | 0.69g | 7% | |
| Protein | 9.9g | 52% | |
| Vitamin C | 2.8mg | 12% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.7mg | 39% | |
| Calcium | 16.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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