Escargots Vol-au-Vent

Name: Escargots Vol-au-Vent
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 118 milliliters butter, softened; 2 Tbsps dry white wine; 1 Tbsp finely minced fresh parsley; 2 cloves garlic, finely chopped; 1 green onion, finely chopped; 0 teaspoons ground nutmeg; 12 puff pastry shells; 12 mushroom caps; 12 helix snails, without shells

Escargots Vol-au-Vent might be just the side dish you are searching for. This recipe makes 12 servings with 344 calories, 6g of protein, and 26g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 25 minutes. 5 people found this recipe to be flavorful and satisfying. A mixture of mushroom caps, helix snails, wine, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

Drain escargots; rinse in cold water and drain again.

Ingredients you will need

Water

In a mixing bowl, combine the butter, garlic, green onion, parsley, pepper, nutmeg and wine.

Ingredients you will need

Green Onions

Parsley

Butter

Garlic

Nutmeg

Pepper

Wine

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Pastry Shells