Escargots Vol-au-Vent recipe

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Ingredients

12 helix snails, without shells
½ cup butter, softened
2 cloves garlic, finely chopped
1 green onion, finely chopped
1 tablespoon finely minced fresh parsley
1 teaspoon freshly ground black pepper
⅛ teaspoon ground nutmeg
2 tablespoons dry white wine
12 puff pastry shells
12 mushroom caps

Nutrition Info

838.4 calories
carbohydrate: 53.5 g
cholesterol: 80.5 mg
fat: 62.4 g
fiber: 3.1 g
protein: 21.3 g
saturatedFat: 25.1 g
servingSize: -
sodium: 910.7 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Drain escargots, rinse in cold water and drain again.

  2. In a mixing bowl, combine the butter, garlic, green onion, parsley, pepper, nutmeg and wine. Mix thoroughly. Place 1 teaspoon of butter mixture into each pastry shell. Top each with 1 escargot, cover with another teaspoon of butter mixture and place mushroom cap on top.

  3. Arrange pastry shells on a 10x15 inch baking sheet. Bake in a preheated oven for 8 to 10 minutes or until golden brown.

Recipe Yield

12 pastry shells

Recipe Note

Pastry shells stuffed with garlic butter and escargots;topped with mushroom caps.

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