1. Wash and finely chop the white part of the leek; cook in butter over low heat for five minutes. 
2. Cut the phyllo sheets in quarters; butter half of them and lay the remaining squares on top.
3. In the center of each square place some of the cooled leek, six well-drained snails, a little fresh chopped basil and a piece of brie.
4. Gather up the edges of the phyllo to form a bundle, repeating with the remaining packets.

Sauce and presentation

1. Sauté the chopped shallots; add the Port and reduce. 
2.  Add the chicken stock and cream; reduce again to the desired consistency. 
3. Place the bundles in a hot oven and cook until lightly browned – about 5 minutes -  watching them closely.
4. Place a bundle in the center of each plate with a ribbon of sauce around it.
5. Garnish with edible flowers and fresh basil.