Deep-fried garlic snails with onion purée


All the textures in this one! Crisp pastry coats snails cooked in a garlicky, anchovy butter served on a bed of smooth onion purée.


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