In a small bowl, mix all ingredients at low speed for 5 minutes.
Preheat oven to 420° F.
Place each snail in a small pot or ovenproof dish with a 2-inch diameter. Cover each snail with garlic butter.
Roll the puff pastry to 1/8-inch thickness. Using a 2-inch diameter pastry cutter, cut out 36 circles. Cover each snail pot with puff pastry, pressing the edges lightly to seal. Brush the pastry with beaten egg.
Bake for 8 minutes or until the pastry turns golden brown. Serve immediately.Makes 4 Source: