Restaurants›République Café Bakery & République Restaurant›Burgundy Escargot En Croûte Recipe

Burgundy Escargot En Croûte Recipe

Name: République Café Bakery & République Restaurants BURGUNDY ESCARGOT EN CROÛTE Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 12 pieces escargot (canned or fresh); 100 grams Rodolphe Le Meunier butter; 4 cloves garlic, minced; 2 tablespoons fresh parsley, finely chopped; 1 tsp salt; to taste black pepper; 1 sheet puff pastry sheets; 1 large egg, beaten

Inspired by République Café Bakery & République Restaurant

Time45m

Serves4

rodolphe le meunier butter, garlic, parsley

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Ingredients

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Escargot Filling

12 pieces escargot (canned or fresh)3 1/2 oz (100 grams) Rodolphe Le Meunier butter4 cloves Garlic, minced2 tablespoons fresh parsley, finely chopped1 tsp Celtic sea saltto taste black pepper

Pastry

1 sheet puff pastry sheets1 large egg, beaten

Method

Preparation

Prepare the Filling

In a bowl, combine the Rodolphe Le Meunier butter, minced garlic, finely chopped parsley, salt, and black pepper. Mix well until creamy.

Add Escargot

Gently fold in the escargot until they are fully coated with the garlic butter mixture.

Assembly

Preheat the Oven

Preheat your oven to 200°C (400°F).

Prepare the Pastry

Roll out the puff pastry sheet on a lightly floured surface. Cut into squares large enough to envelop each escargot.

Fill the Pastry

Place a spoonful of the escargot filling in the center of each pastry square. Fold the pastry corners over the filling and seal them tightly.

Brush with Egg

Place the wrapped escargots on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish.

Baking

Bake

Bake in the preheated oven for 15-20 minutes or until the pastry is puffed and golden brown.

Serve

Remove from the oven and let cool slightly before serving. Enjoy your Burgundy Escargot en Croûte with a side of fresh parsley.