Escargot With Puffed Pastry Recipes

ESCARGOT IN PUFF PASTRY

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.

ESCARGOTS IN A PASTRY DOME

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.