Escargot Vol-au-vent À La Bourguignonne Recipe

Time40m

Serves4

puff pastry, butter, garlic, parsley, shallots

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Ingredients

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1
Prepare the Puff Pastry
Preheat the oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface to about 1/8 inch thickness. Cut into circles or squares as desired for vol-au-vent bases and tops.
2
Bake the Pastry
Place the pastry bases on a baking sheet lined with parchment paper. Cut smaller circles or shapes for the tops, and place them on another baking sheet. Bake both for about 15-20 minutes or until golden brown and puffed.
3
Prepare the Filling
In a skillet, melt the butter over medium heat. Add the chopped shallots and minced garlic, sautéing until translucent. Add the escargot and cook for another 2-3 minutes.
4
Add Seasoning
Stir in the chopped parsley, salt, and black pepper to taste. Remove from heat.
5
Assemble the Vol-au-Vent
Once the pastry has cooled slightly, carefully remove the tops of the vol-au-vent. Fill the bases with the escargot mixture and place the tops back on.
6
Serve
Serve warm as an appetizer, garnished with additional parsley if desired.