Escargots Vol-Au-Vent
Purchasing some frozen puff pastry is a quick and affordable way to create individual portions, which makes this dinner easy to serve, store and even i loved this pot pie recipe.
Recipe Summary Escargots Vol-Au-Vent
Pastry shells stuffed with garlic butter and escargots; topped with mushroom caps.
Ingredients | Beef Pie Recipes With Puff Pastry12 helix snails, without shells½ cup butter, softened2 cloves garlic, finely chopped1 green onion, finely chopped1 tablespoon finely minced fresh parsley1 teaspoon freshly ground black pepper⅛ teaspoon ground nutmeg2 tablespoons dry white wine12 puff pastry shells12 mushroom capsDirectionsPreheat 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.Info | Beef Pie Recipes With Puff Pastryprep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
12 pastry shells
TAG : Escargots Vol-Au-VentAppetizers and Snacks, Pastries,
