food Escargots Vol-au-Vent recipe
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Escargots Vol-au-Vent recipe
    12 servings

Ingredients:

  • 12 helix snails, without shells
  • 1/2 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
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons dry white wine
  • 12 puff pastry shells
  • 12 mushroom caps

    Instructions:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Drain escargots; rinse in cold water and drain again.
  • 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.
  • Arrange pastry shells on a 10x15 inch baking sheet.
  • Bake in a preheated oven for 8 to 10 minutes or until golden brown.



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