Deep-fried garlic snails with onion purée

Preparation time
over 2 hours

Cooking time
10 to 30 mins

Serves 2

By Matt Tebbutt
From Saturday Kitchen


For the flavoured butter

  • 150g/5½oz salted butter
  • 2 tbsp finely chopped curly parsley
  • 3 garlic cloves, peeled and crushed
  • 1 anchovy fillet, finely chopped
  • splash pastis
  • freshly ground black pepper

For the deep-fried garlic snails

  • 6 cooked braised snails (available from online specialists), shells removed
  • 1 packet filo pastry sheets (about 12 sheets)
  • 2 free-range egg yolks

For the white onion purée

  • 2 white onions, quartered
  • 100ml/3½fl oz crème fraîche
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