Recipe from Wayne Good out of Nourish Magazine
200g Escargot (1 tin from La Cave)
1 small onion, diced
6 cloves garlic, diced
1/2 tbsp butter
1/2 tbsp oil
200g diced bacon
70g roasted walnuts
Fresh Herbs (parsley, chives, oregano) or dried Herbes de Provence (from La Cave)
Splash White Wine
1/4 cup cream
Salt & Pepper
Pastry cases (either pre-made or use Paneton short savoury pastry and follow baking instructions on the packet)
Wash escargot and set aside. You can cut these in half or in smaller pieces if you want.
Bake pastry cases or put in a warm oven to heat up for a few minutes.
In a pan, place the butter and oil and heat. Saute the onion until translucent and then add the bacon and garlic and cook for a few minutes. Cook for longer if you want crunchier bacon.
Flash the pan with white wine and finish with the cream and allow to reduce and thicken.
Finally add the escargot, herbs and walnuts. Check seasoning.
Remove pastry cases from the oven (or earlier) and spoon in the escargot and sauce.