Escargots Vol-au-Vent


"Pastry shells stuffed with garlic butter and escargots; topped with mushroom caps."


25 m servings 838 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 838 kcal
  • 42%
  • Fat:
  • 62.4 g
  • 96%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 911 mg
  • 36%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C). Drain escargots; rinse in cold water and drain again.
  2. 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.
  3. Arrange pastry shells on a 10x15 inch baking sheet. Bake in a preheated oven for 8 to 10 minutes or until golden brown.
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Your rating



  1. 8 Ratings


Delicious...if you aren't partial to escargot, I would recommend replacing with either clams or oysters, shrimp, or a matter of fact, if you aren't partial to any one of the ingre...

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 pas...

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.

I grew up eating these, they're popular in England. I use the Pillsbury shells that come 6 to a pack then I just make a basic white sauce adding whatever sounds good...ham and swiss is good or ...

I made this for Valentines day dinner and it was fantastic. I didn't have the puff pastry shells so I rolled out regular puff pastry then wrapped it around the escargots and mushroom etc. I ha...

What I was looking for - I used shallots rather than green onions and brandy rather than white wine also added a pinch of allspice. We both enjoy escargot and this was the perfect starter for a ...