Escargot Vol Au Vent Recipe
Recipe information
Make Escargot Vol Au Vent in just 1h 15m. Puff pastry with escargot, garlic, spinach lemon verbena beurre blanc
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Ingredients
Vol-au-vent shells
Escargot filling
Lemon-verbena beurre blanc
Finishing & garnish
Vol-au-vent shells
1. preheat and prepare pastry
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, unfold each thawed puff pastry sheet. Using a 3.5-inch round cutter, cut 12 rounds (six rounds per sheet). For six vol-au-vents, you need two rounds per shell: a bottom and a ring top.
2. create rings
From half of the rounds, use a smaller 2-inch cutter to cut out the center to make rings. Chill both whole rounds and rings on the baking sheet in the refrigerator for 10 minutes to help them keep shape.
3. egg wash and bake
Beat the egg with 1 tsp water to make an egg wash. Brush the edges of the rings with egg wash, then place the rings on top of the whole rounds. Lightly brush the exposed edges of the shells with melted butter. Dock the center of the whole rounds once with a fork to allow some steam escape. Bake at 400°F (200°C) for 12–15 minutes, until puffed and deep golden. Remove and cool on a rack. When cooled, gently press down the centers of the shells to create a cavity if they have risen too high.
Escargot filling
4. sauté aromatics
In a medium skillet over medium heat, melt 3 tbs unsalted butter. Add the minced shallot and sauté for 1–2 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.
5. cook spinach and escargot
Add the chopped spinach to the skillet and sauté until wilted, 2–3 minutes. Pour in 2 tbs dry white wine and cook another 1–2 minutes to reduce. Add the drained escargot and stir to combine, heating through 1–2 minutes.
6. finish filling
Stir in 2 tbs heavy cream and 2 tbs finely chopped lemon verbena (or 1 tsp lemon zest) and season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Remove from heat and let cool slightly so the filling will not make the pastry soggy.
Lemon-verbena beurre blanc
7. reduce wine and vinegar
In a small saucepan over medium heat combine 1/2 cup dry white wine, 2 tbs white wine vinegar and the minced shallot. Bring to a simmer and reduce until about 2–3 tablespoons of liquid remain, roughly 8–10 minutes.
8. emulsify with cream and butter
Lower the heat to low. Add 1 tbs heavy cream and swirl. Remove the pan from direct heat and, a few cubes at a time, whisk in the cold cubed butter to create a smooth emulsion. Keep the sauce warm but not hot; if it is too hot the sauce can break. Stir in 2 tbs chopped lemon verbena, 1 tsp fresh lemon juice, 1/2 tsp salt and 1/4 tsp white or black pepper. Taste and adjust.
9. strain (optional)
If you prefer a perfectly smooth beurre blanc, strain the sauce through a fine-mesh sieve to remove shallot pieces and any large verbena leaves, pressing gently. Keep warm until plating.
Assembly & finishing
10. fill shells
Spoon about 2 heaping tablespoons of the escargot and spinach mixture into each cooled vol-au-vent shell, filling to the top but not overflowing. If desired, sprinkle 1/2 teaspoon grated Parmesan over each filled shell.
11. warm briefly (optional)
If the filling has cooled and you want the dish warm, place filled shells on a baking sheet and warm in a 325°F (160°C) oven for 5–7 minutes—just until heated through. Do not overbake or the butter sauce may separate and the pastry may overbrown.
12. plate and sauce
Arrange vol-au-vents on individual plates or a shared platter. Spoon 1–2 tablespoons of warm lemon-verbena beurre blanc around and lightly over each vol-au-vent. Garnish with chopped fresh parsley and a small lemon wedge on each plate.
13. serve
Serve immediately so puff pastry remains crisp and the beurre blanc is silky. Provide extra sauce on the side if desired.
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