ESCARGOTS VOL-AU-VENT

Escargots Vol-au-Vent image

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

Ingredients

12 helix snails, without shells
½ cup butter, softened
2 cloves garlic, finely chopped
1 green onion, finely chopped
1 tablespoon finely minced fresh parsley
1 teaspoon freshly ground black pepper
⅛ teaspoon ground nutmeg
2 tablespoons dry white wine
12 puff pastry shells
12 mushroom caps

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