Escargots Vol-au-Vent

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

Original recipe makes 12 pastry shells


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 white wine
12 puff pastry shells
12 mushroom caps

  • PREP

    15 mins

  • COOK

    10 mins


    25 mins


  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 10×15 inch baking sheet. Bake in a preheated oven for 8 to 10 minutes or until golden brown.


Calories: 838 kcal
Carbohydrates: 53.5 g
Cholesterol: 81 mg
Fat: 62.4 g
Fiber: 3.1 g
Protein: 21.3 g
Sodium: 911 mg