Escargots Vol-au-Vent

6
SALLYCOOKS 1

"Pastry shells stuffed with garlic butter and escargots; topped with mushroom caps."
Saved
Save
I Made it Rate it Share Print

Ingredients

25 m servings 838 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 838 kcal
  • 42%
  • Fat:
  • 62.4 g
  • 96%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 911 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

6
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ingre...

Most helpful critical review

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 pas...

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 ingre...

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 pas...

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.

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 ...

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 ha...

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 ...