Reviewed: Feb. 24, 2009

I grew up eating these, they're popular in England. I use the Pillsbury shells that come 6 to a pack then I just make a basic white sauce adding whatever sounds good...ham and swiss is good or instead of ham you can put crab, chicken...pretty much anything you want! I also make them with a mushroom sauce just using a basic white sauce recipe also. Thank you for posting this, I didn't know anyone in America had heard of these!

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Reviewer:

VWill1968

Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

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Reviewed: Apr. 8, 2007

I have always made the escargot with the shells and garlic butter. I tried this one for a change, but do prefer my original. I found that I wanted the garlic butter for dipping and the puff pastry absorbed all of the butter. I did like the crispness of the pastry, but prefer the "old way". Just a matter of taste.

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Reviewer:

AMurphy

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Reviewed: Feb. 14, 2007

I made this for Valentines day dinner and it was fantastic. I didn't have the puff pastry shells so I rolled out regular puff pastry then wrapped it around the escargots and mushroom etc. I had to cook it a little longer than stated. closer to 15-17 mins and still the dough inside wasn't cooked as well as I had liked......

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Chris

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Reviewed: Sep. 11, 2003

I personally do not like escargot, but my hubby and some of his friends do. So, I made this for a dinner party. They said that this is the best escargot that they have ever had.

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Reviewer:

Denise D

Living In: Wyandotte, Michigan, USA

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Reviewed: Jan. 2, 2002

Delicious...if you aren't partial to escargot, I would recommend replacing with either clams or oysters, shrimp, or scallops....as a matter of fact, if you aren't partial to any one of the ingredients, this is the kind of dish that you can alter to fit your fancy!

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