Vol-au-Vents with Escargot

    Vol-au-Vents with Escargot


    8 people made this

    Here's an extremely fancy party nibble made with escargot (snails) and pre-made vol-au-vent shells. If you've never tried snails, try this!

    Serves: 4 

    • 12 escargot, without shells
    • 125g butter, softened
    • 2 cloves garlic, finely chopped
    • 1 spring onion, finely chopped
    • 1 tablespoon finely minced fresh parsley
    • 1 teaspoon freshly ground black pepper
    • 1/8 teaspoon ground nutmeg
    • 2 tablespoons dry white wine
    • 12 vol-au-vent shells
    • 12 mushroom caps

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 200 degrees C. Drain escargots; rinse in cold water and drain again.
    2. In a mixing bowl combine the butter, garlic, spring onion, parsley, pepper, nutmeg and wine. Mix thoroughly. Place 1 teaspoon of butter mixture into each vol-au-vent shell. Top each with 1 escargot, cover with another teaspoon of butter mixture and place mushroom cap on top.
    3. Arrange pastry shells on a baking tray. Bake in preheated oven for 8 to 10 minutes or until golden brown.

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