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Escargots Vol-au-Vent

By: SALLYCOOKS

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

Rate/Review | Read Reviews (5)

What to Drink?
	Chardonnay
	Beer

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 pastry shells

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

Directions

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.