Vol-au-Vents with Escargot

    25 minutes

    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!

    8 people made 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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    Reviews in English (7)


    Delicious...if you aren't partial to escargot, I would recommend replacing with either clams or oysters, shrimp, or scallops....as a matter of fact, if you aren't partial to any one of the ingredients, this is the kind of dish that you can alter to fit your fancy!  -  02 Jan 2002  (Review from Allrecipes USA and Canada)


    I have always made the escargot with the shells and garlic butter. I tried this one for a change, but do prefer my original. I found that I wanted the garlic butter for dipping and the puff pastry absorbed all of the butter. I did like the crispness of the pastry, but prefer the "old way". Just a matter of taste.  -  08 Apr 2007  (Review from Allrecipes USA and Canada)


    I personally do not like escargot, but my hubby and some of his friends do. So, I made this for a dinner party. They said that this is the best escargot that they have ever had.  -  11 Sep 2003  (Review from Allrecipes USA and Canada)