Escargots Vol-au-Vent

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

Ingredients 25 m {{adjustedServings}} servings 838 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

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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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Reviews 6

  1. 8 Ratings

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SAMDANCE88
12/4/2003

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!

AMurphy
4/8/2007

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.

Denise D
9/12/2003

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.