Escargot With Puff Pastry Recipes

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ESCARGOT IN PUFF PASTRY



Escargot in Puff Pastry image

Escargots in Puff Pastry

Provided by backwoodsmack

Categories     Main Dish

Time 30m

Yield 1

Number Of Ingredients 20

6 large Escargot
1 tbsp Pernod
1 tbsp White wine
1 pinch Chopped parsley
1 tsp Minced shallots
1 clove Minced garlic
1 tsp 90/10 vegetable oil/olive oil
Salt and pepper
PARSLEY GARLIC BUTTER
2 tbls Sweet butter
1 tbls Finely chopped parsley
1 tsp Minced garlic clove
1 tsp Minced shallot cooked
4 drops Fresh lemon
Sale and pepper
INGREDIENTS FOR PLATE
1 5 inch round Puff Pastry
1 sprig Flat Parsley
EGG WASH
1 Egg beaten with pinch of sale

Steps:

  • In small sauté pan, heat the 90/10 olive oil blend on medium heat. Add the minced shallots, garlic and escargots, and toss for 30 seconds. Add Pernod and white wine carefully. Adjust seasonings with salt and pepper to taste. Add chopped parsley, remove from flame and cool. Reserve. In a food processor, add all the ingredients for garlic parsley butter except the butter, and beat until fine. Add sweet butter, and with salt and pepper to taste. Using a six-hole ceramic escargot casserole dish, place each snail in a hole, and spoon the escargot sauce ¼ way up each hole. Add enough parsley garlic butter to each hole to cover the snail, leaving at least 1/16-inch space at the top. Brush only the sides of the puff pastry dough with egg wash. Turn over onto casserole dish gently with egg wash side down and gently crimp edges to top of casserole dish to form a seal. Reserve in refrigerator until ready to cook. Preheat convection oven to 350. Gently brush entire top of puff pastry with egg wash and place in oven. Cook until pastry puffs and turns golden brown. Remove from oven and place casserole dish on a plate with small lemon wedge and sprig of fresh parsley. Serve with cocktail fork. NOTE: If you do not have a classic escargot ceramic dish, you may use a 4- or 6-ounce ramekin. Place all snails in the ramekin, add all the escargot butter, and cover with puff pastry. Get Texas Monthly.

Nutrition Facts : Calories 173 calories, Fat 11.16115 g, Carbohydrate 3.17375 g, Cholesterol 473.76 mg, Fiber 0.104999995231628 g, Protein 14.4939225 g, SaturatedFat 3.4758995 g, ServingSize 1 1 Serving (124g), Sodium 231.916322916667 mg, Sugar 3.06875000476837 g, TransFat 1.875595 g

ESCARGOT WITH PUFF PASTRY



ESCARGOT WITH PUFF PASTRY image

Categories     Fish     Appetizer     Bake

Yield 1 4

Number Of Ingredients 11

1 head garlic, separated into cloves, peeled and minced
1 shallot, minced
1/2 cup extra virgin olive oil
1/2cup butter
1/2 teaspoon dried rosemary, finely chopped
1/4 teaspoon thyme
1/8 teaspoon nutmeg
Salt and freshly ground black pepper
24 canned snails, drained and cut in half lengthwise
1/4 cup Italian parsley, chopped
1 sheet of frozen puff pastry, thawed

Steps:

  • Heat oil and butter. Add shallot and garlic and saute 2 minutes. Add rosemary, thyme, nutmeg, salt and pepper. Simmer for 1 minute. Add snails and simmer for 30 minutes, stirring occasionally. Place 1 piece of snail in each of 4 escargots bowl cups. Top with butter-garlic mixture. Cut out 24 1- inch rounds of puff pastry and top each snail with 1 round. Bake at 400 degrees for 15-20 minutes, until pastry is puffed and lightly browned. Serves 4.

ESCARGOT WITH PUFFED PASTRY



Escargot with Puffed Pastry image

not set

Provided by Toweya

Categories     Bread

Time 1h

Yield 24

Number Of Ingredients 11

5 cloves Garlic minced
2 teaspoon Kosher Salt
1/2 pound Butter soften
1/2 cup Fresh parsley
1/4 cup Chives minced
1 Shallots minced
cracked pepper
1 tablespoons Fresh lemon juice
1 teaspoon Cognac
24 large snails
1 pound puff pastries

Steps:

  • 1. Combine the garlic and salt into a paste. Mash with butter. Add the parsley, chives, shallots, pepper, lemon juice and pernod. 2. Place a snail in each indentation of a snail dish, or simply in a pan. Spoon about 2 tsp of the butter over each snail. Chill 1 hour. 3. Preheat the oven to 450 F. 4. Using a small round cutter, cut 24 rounds out of the puff pastry sheet. Line a baking sheet with parchment paper and arrange the round on top, cover with another sheet of parchment and top with a second baking sheet. Bake 15 to 20 minutes until golden brown. Cool. 5. Keep the oven at 450 F. 6. Bake the snails for 5 to 8 minutes, until the butter is bubbling. Top each snail with a round of puff pastry and bake 30 seconds. 6. Serve.

Nutrition Facts : Calories 70 calories, Fat 7.58089625 g, Carbohydrate 0.635460833333333 g, Cholesterol 20.0666666666667 mg, Fiber 0.0448749993716677 g, Protein 0.1838625 g, SaturatedFat 4.79629875 g, ServingSize 1 1 Serving (33g), Sodium 151.124597222218 mg, Sugar 0.590585833961666 g, TransFat 0.533128124999998 g

BAKED ESCARGOT



Baked Escargot image

Escargot goodness! Serve with crusty bread to enjoy all of that yummy, garlicky butter!

Provided by Linda klopatek

Categories     Appetizers and Snacks     Seafood

Time 25m

Yield 4

Number Of Ingredients 6

½ cup butter
1 pound helix snails, without shells
4 cloves garlic, minced
1 teaspoon minced fresh parsley, or to taste
½ cup shredded Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter over medium-low heat in a saucepan. Add snails, garlic, and parsley; cook and stir for 3 to 4 minutes.
  • Place 1 snail along with some sauce in each cup of an escargot pan. Sprinkle tops with Parmesan cheese, salt, and pepper.
  • Bake in the preheated oven until cheese is melted, bubbling, and lightly browned, about 10 minutes.

Nutrition Facts : Calories 560.5 calories, Carbohydrate 19 g, Cholesterol 215.8 mg, Fat 26.7 g, Fiber 0.1 g, Protein 58.3 g, SaturatedFat 16.4 g, Sodium 770 mg, Sugar 8.9 g

ESCARGOTS IN A PASTRY DOME



Escargots in a Pastry Dome image

Make and share this Escargots in a Pastry Dome recipe from Food.com.

Provided by KelBel

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

1 (7 3/4 ounce) can escargot
1 1/2 cups dry red wine
1/4 cup shallot, minced
3 tablespoons garlic, chopped
1 sprig fresh thyme
2 bay leaves
1/4 teaspoon salt, plus
1/8 teaspoon salt
1/4 teaspoon black pepper, plus
1/8 teaspoon black pepper
1/2 lb unsalted butter, at room temperature
1/2 cup fresh parsley leaves, chopped
1 sheet frozen puff pastry, defrosted
1 large egg, beaten with
1 teaspoon water

Steps:

  • Remove the escargots from the can and drain well. Put them in a large bowl, fill with cool water, and drain, then rinse again in cool water. Drain well and return to the bowl. Set aside.
  • In a medium-size saucepan over medium heat, combine the wine, shallots, 1 tablespoon of the garlic, the thyme, bay leaves, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper.
  • Bring to a boil and let boil for 5 minutes. Remove the bay leaves and pour the mixture over the escargots and let stand at room temperature until completely cool.
  • Drain off 1/2 cup of the wine mixture and reserve. Cover and refrigerate the escargots if not using immediately.
  • Preheat the oven to 350 degrees F.
  • With an electric mixer set on low speed, beat the butter until smooth in a small mixing bowl. Add the remaining 2 tablespoons garlic and the parsley and beat to mix.
  • Add the reserved wine mixture and beat until incorporated. Add the remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper and beat to mix.
  • Put 8 or 9 escargots in each of 8 (8-ounce) ramekins. Put 2 heaping tablespoons of the butter mixture over the escargots in each ramekin.
  • Cut 8 (4-inch) rounds out of the puff pastry with a knife and cover the top of each ramekin with a pastry round. With your fingers, press the pastry firmly over the rims and remove any excess. Lightly brush the pastry with the beaten egg.
  • Place the ramekins on a baking sheet and bake on the middle rack of the oven until the pastry is golden and puffed, 18 to 20 minutes.
  • Remove from the oven and let cool slightly before serving.

Nutrition Facts : Calories 453.7, Fat 35.8, SaturatedFat 17.8, Cholesterol 101.2, Sodium 221.5, Carbohydrate 17.8, Fiber 0.7, Sugar 0.6, Protein 8.2

ESCARGOTS IN HERBED CREAM



Escargots in Herbed Cream image

These little aphrodisiacs are drowning in a perfectly herbed cream sauce tucked inside a pastry bowl. Romantic and attractive - perfect for Valentine's Day or a romantic evening. The snails can also be simply served with a warm baguette instead of in the puff pastry shells. The best snails for this dish are the vineyard snail (Helix Pomatia) or the "White Snail" (Helix Lucorum, but other varieties will work as well. MAKE AHEAD: Recipe can be made 1 hour in advance and gently reheated. WINE: A white Burgundy will match the richness of the creamy sauce in this dish. Such as a Meursault 2002 Chartron& Trebuchet or the Meursault-Perrieres 2001 Louis Latour, both are good pairings. A nice Sauvignon Blanc with depth, such as Lucien Crochet Sancerre Cuvee Prestige 1994 is an excellent choice if using Pernod. Recipe adapted from Burgundy Classics by Chantal Leroux.

Provided by NcMysteryShopper

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 frozen puff pastry shells, thawed
2 tablespoons butter
2 large shallots or 3 medium shallots, minced
1/2 cup flat leaf parsley, minced
1/2 cup cilantro, minced
1/4 cup chives, minced
2 tablespoons tarragon, minced
salt & freshly ground black pepper
2 (7 ounce) cans large snails, rinsed (about 3 dozen)
1/2 cup dry white wine or 1/4 cup Pernod
1 cup heavy cream

Steps:

  • Preheat the oven to 400°.
  • Place pastry shells on a baking sheet and bake in center of oven for about 25 minutes, or until puffed and browned. Carefully remove the scored tops and set aside. Scoop out any unbaked dough and bake shells for an additional 10 minutes. Transfer to rack and cool.
  • While shells are cooling, melt butter in a large skillet. Add shallots and cook over low heat until softened but not yet browned, about 4 minutes.
  • Add parsley, cilantro, chives and tarragon, season with salt and pepper and cook over moderate heat for about 3 minutes.
  • Add snails and cook for 1 minute.
  • Add wine and simmer for 3 minutes.
  • Add cream and simmer about 5 minutes, until thickened. Season with salt and pepper.
  • Spoon snails and their sauce into pastry shells, top with lids and serve.

Nutrition Facts : Calories 647.2, Fat 47.4, SaturatedFat 22.3, Cholesterol 146.4, Sodium 259.4, Carbohydrate 29.2, Fiber 1.3, Sugar 0.8, Protein 21.9

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