Snails with Mushrooms in a Creamy Brandy Sauce

Ingredients

• 2 Dozen snails, cooked, very well rinsed
• 2 ounces butter, unsalted
• 2 shallots peeled and minced finely
• 2 garlic cloves peeled and minced finely
• 4 cups mushrooms mixed, clean and sliced, oysters, cremini, shiitake, etc.
• 2 tablespoons brandy, whiskey, or cognac
• 2 teaspoons beef base (Better than Bouillon) mixed with 1 cup water
• 1 cup heavy cream
• 2 tablespoons parsley washed and chopped
• 2 teaspoons tarragon, dry
• Salt and pepper to taste
• 1/2 puff pastry sheet, Pepperidge Farm
• Egg wash (1 egg with 1 tablespoon of water, whisk well)