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Ingredients
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Ingredients
Method
Directions
Prepare the Garlic Butter
In a skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 2-3 minutes until fragrant. Stir in chopped parsley, thyme, salt, and black pepper. Remove from heat and set aside.
Cook the Escargot
If using canned escargot, drain and rinse them. Place the escargot in the skillet with the garlic butter, add the white wine, and cook for 5-7 minutes until heated through.
Prepare Puff Pastry
Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets on a floured surface. Cut them into squares large enough to cover the escargot in individual serving dishes.
Serve
Remove from the oven and let cool slightly before serving. Enjoy your Escargot Bourguignon warm, garnished with additional parsley if desired.