1 large egg, beaten with 1 teaspoon water
1 can (6 dozen count) escargots
1 1/2 cups dry red wine
1/4 cup minced shallots
3 tablespoons chopped garlic
1 large sprig fresh thyme
2 bay leaves
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 cup chopped fresh parsley leaves
1 sheet (11 by 14 inches) frozen puff pastry, defrosted
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