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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