Snail & Guinness Pie
Richard O'Connell / October 2012
For 6 servings
- 2 Tbsps. olive oil
- 2 oz. pancetta, cut into 1/3" cubes and blanched
- 1 shallot, chopped
- 1 clove garlic
- 2 splashes brandy
- 100 ml bottle Guinness
- 7 Tbsps. gravy made from chicken stock
- 7 Tbsps. heavy cream
- 1/8 tsp. thyme leaves
- 1 tsp. whole-grain mustard
- 5 1/4 oz. can snails, washed and patted dry
- 1/2 cup button mushrooms, cleaned and halved
- 1/8 tsp. parsley
- short pastry (for covering pies)
- 1 lg. egg
Heat oven to 350°F.
Heat 1 Tbsp. oil in a saucepan set over medium heat; add pancetta, shallot, and garlic; cook until pancetta is brown; add brandy; set on fire; cook until flame extinguishes; add Guinness; reduce by 50 percent; add gravy, cream, and thyme; reduce heat to low; simmer 15 minutes; remove from heat; strain through fine chinois into clean bowl; stir in mustard and snails; reserve.
Heat remaining 1 Tbsp. oil in a skillet; add mushrooms; cook until softened; pour off any liquid in pan; stir mushrooms and parsley into sauce; cool filling.
Divide among 6 6" ramekins, placing 8 snails in each and making sure each contains mushrooms and parsley; fill 2/3 full.
Roll out pastry until about 1/8" thick; cut out 6 rounds 1/3" larger than diameter of ramekins; place a round on top of each ramekin; lightly whisk egg in small bowl; brush over each pastry round; press lightly on pastry at edges to seal; cook until filling is warmed through and crust is brown (about 14 minutes); remove from oven. To serve, place on serving plates.
What to drink: Sambrook’s Brewery Junction Ale
Chef’s Note: You can also mix chopped parsley into pastry scraps after rounds have been cut out: roll out scraps until about 1/8" thick; cut out with shamrock cookie cutter; brush with egg and place a shamrock on top of each pie.