Puff Pastry Patties with Snails and Herb Butter

For the puff pastry patties with snails and herb butter, first preheat the oven to 200 °C top and bottom heat.

Let the puff pastry thaw. Cut out 8 circles (diameter approx. 5 cm each), cut a hole (diameter 4 cm) in the center of 4 circles to form rings. Place the circles on a baking tray lined with baking paper, brush the edges with water and place one ring on each circle. Brush with whipped cream and bake in a preheated oven for about 12 minutes until golden brown. Remove from the oven and allow to cool slightly. Form small snail shapes from the leftover dough and bake them as garnish.

Drain the snails. Wash the spinach and drain well. Peel and finely chop the onion and garlic.

Sauté in hot butter in a frying pan. Add the snails and sauté for 2-3 minutes. Deglaze with the white wine, let it evaporate a bit and stir in the crème fraîche. Add the thyme and season with salt and pepper. Simmer for about 10 minutes until slightly thick. Add the spinach and let it collapse.

Season everything again and pour into the prepared puff pastry cases. Put a piece of herb butter on each one and serve the puff pastry patties with snails and herb butter garnished with the small puff pastry figures as desired.

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