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Preheat the oven to 395 degrees F.
Dust a surface to roll out the dough. Press the dough down and begin to role the dough into an 8-by-12-inch rectangle, 1/8-inch thick.
Spread the meat evenly all across the pastry to the edges, only leaving 2 to 3 inches of pastry at the bottom, to fold and seal when rolling. Using the back of a spoon, smooth the meat flat. Brush the pastry lip with water, then roll the pastry from the opposite end. Pull and roll, to make it firm and tight. Cut the roll into 3/4-inch pieces, placing each piece onto a floured surface, to prevent it from sticking.
Place the browned snails into a baking dish and cover with the reserved pot au feu liquid, and bake until golden brown, 30 minutes. Serve with a fresh green leaf salad.