Deep-fried filo snails with sherry, saffron and mustard butter

Method

1. For the sherry, saffron and mustard butter: mix the mustard powder with the saffron and sherry to form a paste and mix this into the softened butter with the salt and freshly ground black pepper. Chill in the fridge for 10 minutes until cool but still pliable.

2. For the snails: coat each of the snails in some of the butter and roll into a ball so that the snails are encased in the butter. Return to the fridge to chill for 20-30 minutes until firm.

3. Cut out 48 circles of filo pastry using use an upside down teacup as a template (approximately 3.5in diameter). Cover with cling film to prevent the pastry from drying out.

4. Brush a filo circle with the beaten egg wash, place a butter-coated snail in the middle and wrap the pastry around the snail to form a parcel. Brush with a little more egg wash and overlap with a second filo circle to completely enclose. Repeat with the remaining snails, pastry and egg wash then chill for 10 minutes, until firm.
5. To cook the snails, half-fill a deep, heavy-based saucepan with vegetable oil and heat to 170C (alternatively use an electric deep-fat fryer). Add the snails in batches and cook for a few minutes until crisp and golden brown. Remove using a slotted spoon and drain on kitchen paper. Serve hot.