Snail, nettle and sorrel pies

AT A GLANCE

  • Serves 28 people

  • 250 gm butter, plus extra, melted, for brushing
  • 1 garlic clove, finely chopped
  • 90 gm trimmed nettles
  • 140 gm (2 bunches) sorrel, leaves trimmed
  • 6 filo pastry sheets
  • 28 canned snails (about 125gm), drained
01   Heat butter in a large deep-sided frying pan over low heat. Add garlic and sauté until fragrant (1-2 minutes). Add nettles and sorrel and sauté until wilted. Transfer to a colander to drain, cool slightly, then gently squeeze excess liquid from greens. Chop the greens to break them up a little, transfer to a bowl, season to taste and set aside.
02   Preheat oven to 200C. Lay one sheet of filo on a work surface. Brush with melted butter, then place another sheet on top and repeat with another three sheets of filo. Cut into twenty-eight 6½cm squares. Place a heaped tablespoon of nettle mixture on each square, top each one with a snail, then cut 28 squares from remaining filo sheet and place over each pastry. Press to seal, brush tops with melted butter, gather edges of filo upwards to form a pie, place pies on an oven tray lined with baking paper and bake until golden and cooked through (15 minutes). Transfer to a serving platter and serve warm.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.

Recipe:

JANNI KYRITSIS AND JONATHAN BARTHELMESS

Photography:

JASON LOUCAS

Styling:

KIRSTEN BOOKALLIL

Drinking Suggestion:

OUZO OR AN OAK-MATURED SAUVIGNON BLANC. , suggested by MAX ALLEN

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