Escargot Recipe
wild mushrooms, sun-dried tomatoes, asparagus, spinach, shallots, goat cheese, puff pastry, garlic butter
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Ingredients
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Filling and Pastry
Method
Preparation and Baking
- 1
Prepare the Filling
In a large skillet over medium heat, melt 2 tablespoons of garlic butter. Add the shallots and sauté until translucent. Then add the wild mushrooms, asparagus, and sun-dried tomatoes. Cook until the mushrooms are browned and the asparagus is tender. Stir in the chopped spinach and cook until wilted. Remove from heat and let cool slightly. Once cooled, mix in the crumbled goat cheese.
- 2
Prepare the Puff Pastry
Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into squares, about 4x4 inches.
- 3
Assemble the Escargot
Place a spoonful of the filling in the center of each puff pastry square. Fold the corners over the filling to create a small packet. Use a fork to seal the edges well.
- 4
Bake the Escargot
Transfer the pastry packets to a baking sheet lined with parchment paper. Brush the tops with the remaining garlic butter. Bake in the preheated oven for 15-20 minutes or until golden brown.
- 5
Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious escargot!
