9 Ratings
  • 5 star values: 4
  • 3 star values: 2
  • 4 star values: 2
  • 1 star values: 1

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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

Nutrition Facts

838 calories; 62.4 g total fat; 81 mg cholesterol; 911 mg sodium. 53.5 g carbohydrates; 21.3 g protein; Full Nutrition


Reviews (7)

Read All Reviews

Most helpful positive review

Rating: 5 stars
12/04/2003
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!
(26)

Most helpful critical review

Rating: 3 stars
04/08/2007
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.
(14)
9 Ratings
  • 5 star values: 4
  • 3 star values: 2
  • 4 star values: 2
  • 1 star values: 1
Rating: 5 stars
12/04/2003
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!
(26)
Rating: 3 stars
04/08/2007
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.
(14)
Rating: 5 stars
09/12/2003
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.
(10)
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Rating: 5 stars
03/02/2009
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!
(9)
Rating: 5 stars
02/14/2007
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......
(8)
Rating: 4 stars
01/01/2018
The only thing I changed was to use a shallot instead of a green onion because I didn't have any. I found that with the shallot there was too much onion but that's on me. Next time I'll follow the recipe exactly but with more butter. It was really good!
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Rating: 4 stars
02/14/2014
What I was looking for - I used shallots rather than green onions and brandy rather than white wine also added a pinch of allspice. We both enjoy escargot and this was the perfect starter for a Valentine dinner. Thank You Sally