Escargots Vol-au-Vent

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

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 838 Calories

Ingredients

• ½ cup butter, softened
• ⅛ teaspoon ground nutmeg
• 1 teaspoon freshly ground black pepper
• 2 tablespoons dry white wine
• 2 cloves garlic, finely chopped
• 1 tablespoon finely minced fresh parsley
• 12 helix snails, without shells
• 1 green onion, finely chopped
• 12 puff pastry shells
• 12 mushroom caps

Recipe Instructions

Step 1

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

Step 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.

Step 3

Arrange pastry shells on a 10x15 inch baking sheet. Bake in a preheated oven for 8 to 10 minutes or until golden brown.