The Escargot
1 Tbsp. extra virgin olive oil
3 shallots, finely minced
1/4 cup leeks, minced, white part only
24 large escargot
1/2 cup fresh chanterelles, sliced
1 Tbsp. Madras curry powder
1/4 cup apricot brandy
1 cup heavy cream

Pour olive oil in heavy skillet over medium heat. Sauté shallots and leeks without browning. Add escargot, chanterelles and curry powder. Cook 1 minute. Remove escargot. Set aside. Add apricot brandy and cream to skillet. Bring to boil. Cook 2 minutes. Return escargot to skillet. Cook 1 minute.

1 banana
2 Tbsp. diced yellow onion
2 Tbsp. cilantro
to taste sea salt and freshly ground black pepper

Puree banana, onion and cilantro in food processor. Add to escargot mixture. Cook 1 minute. Do not boil. Season to taste with sea salt and freshly ground black pepper. Set aside. Cool. Divide into 24 portions.

The Phyllo
1 package phyllo dough
2 Tbsp. butter, melted

Pre-heat oven to 350°. Place 1 phyllo sheet on clean work surface. Keep remaining phyllo covered with plastic wrap or damp towel to prevent sheets from drying out. Brush butter over sheet. Fold in half. Brush sheet with melted butter. Place escargot portion in center. Fold bottom over escargot. Fold sides over. Roll up. Brush with melted butter. Place on cookie sheet. Repeat with remaining escargot. Place in oven. Bake 10 minutes. Serve hot.