escargots vol-au-vent

Ingredients

• Servings: 12
• 12 helix snails, without shells
• 1/2 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
• 1/8 teaspoon ground nutmeg
• 2 tablespoons dry
• 12 puff pastry shells
• 12 mushroom caps

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• 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 . 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.