ESCARGOTS VOL-AU-VENT
Pastry shells stuffed with garlic butter and escargots; topped with mushroom caps.
Provided by SALLYCOOKS
Categories Appetizers and Snacks Pastries
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 838.4 calories, Carbohydrate 53.5 g, Cholesterol 80.5 mg, Fat 62.4 g, Fiber 3.1 g, Protein 21.3 g, SaturatedFat 25.1 g, Sodium 910.7 mg, Sugar 8.3 g
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LX Labu
[email protected]This dish is definitely not for everyone. The escargots have a unique flavor that some people may find off-putting.
Sk Mahfuz sk
[email protected]I would recommend this dish to someone who is looking for a challenge. It is not a difficult dish to make, but it does require some time and effort.
Bonolo Mpapa
[email protected]This dish was just okay. It wasn't bad, but it wasn't anything special either.
Olivea Etherton
[email protected]Overall, I was disappointed with this dish. I don't think I will be making it again.
Lorri jo
[email protected]The vol-au-vent pastry was a bit too dry. I think I needed to brush it with more butter before baking it.
Christian mattew
[email protected]The escargots were a bit tough. I think I overcooked them.
FC LEGEND
[email protected]This dish was a bit too rich for my taste. I would recommend using less butter next time.
Ogunwale Omoyemi
[email protected]I added a bit of garlic and parsley to the escargots for extra flavor.
King Thapa
[email protected]I substituted puff pastry for the vol-au-vent pastry and it worked just as well.
Shoaib jokhio
[email protected]I have never made escargots before, but this recipe made it easy. The instructions were clear and concise.
Razib Ahmed
[email protected]This dish is definitely a keeper. I will be making it again and again.
Shazil khan
[email protected]I followed the recipe exactly and the dish turned out perfectly.
Jerome Bell
[email protected]This dish was a hit at my dinner party. Everyone loved the escargots and the vol-au-vent pastry.
Sam Oldaker
[email protected]I would definitely recommend this dish to anyone who is looking for a special occasion meal.
Nada Korhani
[email protected]This dish was a bit time-consuming to make, but it was well worth the effort. The end result was a dish that was both delicious and impressive.
Tashaun Burke
[email protected]The vol-au-vent pastry was the perfect complement to the escargots. It was light and airy, and it helped to balance out the richness of the escargots.
mac vebian
[email protected]I had never tried escargots before, but I was pleasantly surprised by how much I enjoyed them. They were cooked to perfection and had a delicate flavor.
Zoubir Ferdji
[email protected]Escargots Vol-au-Vent was a delightful dish that exceeded my expectations. The escargots were tender and flavorful, while the vol-au-vent pastry was flaky and buttery. The combination of the two created a truly memorable dish.