Escargots Vol-au-Vent

Name: Escargots Vol-au-Vent
Cook time: 10 min
Yield: 12 pastry shells
Cuisine: United Kingdom
Ingredients: 12 helix snails, without shells; ½ 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; ⅛ teaspoon ground nutmeg; 2 tablespoons dry white wine; 12 puff pastry shells; 12 mushroom caps

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

INGRIDIENT

12 helix snails, without shells

½ 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

⅛ teaspoon ground nutmeg

2 tablespoons dry white wine

12 puff pastry shells

12 mushroom caps

DIRECTION

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.

NUTRITION FACT

Per Serving: 838 calories; protein 21.3g; carbohydrates 53.5g; fat 62.4g; cholesterol 80.5mg; sodium 910.7mg.

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