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The reviewer gave this recipe 3 stars. This recipe averages a 3.8 star rating.
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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1 user found this review helpful

Reviewer:

AMurphy
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The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
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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Reviewer:

Chris
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The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed: Dec. 4, 2003
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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18 users found this review helpful

Reviewer:

SAMDANCE88
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The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed: Sep. 12, 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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4 users found this review helpful

Reviewer:

Denise D
Photo by Denise D
Cooking Level: Intermediate
Living In: Wyandotte, Michigan, USA
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