Pastry shells stuffed with garlic butter and escargots; topped with mushroom caps.
Delicious...if you aren't partial to escargot, I would recommend replacing with either clams or oysters, shrimp, or scallops....as a matter of fact, if you aren't partial to any one of the ingredients, this is the kind of dish that you can alter to fit your fancy!
Read MoreI have always made the escargot with the shells and garlic butter. I tried this one for a change, but do prefer my original. I found that I wanted the garlic butter for dipping and the puff pastry absorbed all of the butter. I did like the crispness of the pastry, but prefer the "old way". Just a matter of taste.
Read MoreDelicious...if you aren't partial to escargot, I would recommend replacing with either clams or oysters, shrimp, or scallops....as a matter of fact, if you aren't partial to any one of the ingredients, this is the kind of dish that you can alter to fit your fancy!
I have always made the escargot with the shells and garlic butter. I tried this one for a change, but do prefer my original. I found that I wanted the garlic butter for dipping and the puff pastry absorbed all of the butter. I did like the crispness of the pastry, but prefer the "old way". Just a matter of taste.
I personally do not like escargot, but my hubby and some of his friends do. So, I made this for a dinner party. They said that this is the best escargot that they have ever had.
I grew up eating these, they're popular in England. I use the Pillsbury shells that come 6 to a pack then I just make a basic white sauce adding whatever sounds good...ham and swiss is good or instead of ham you can put crab, chicken...pretty much anything you want! I also make them with a mushroom sauce just using a basic white sauce recipe also. Thank you for posting this, I didn't know anyone in America had heard of these!
I made this for Valentines day dinner and it was fantastic. I didn't have the puff pastry shells so I rolled out regular puff pastry then wrapped it around the escargots and mushroom etc. I had to cook it a little longer than stated. closer to 15-17 mins and still the dough inside wasn't cooked as well as I had liked......
The only thing I changed was to use a shallot instead of a green onion because I didn't have any. I found that with the shallot there was too much onion, but that's on me. Next time, I'll follow the recipe exactly, but with more butter. It was really good!
What I was looking for - I used shallots rather than green onions and brandy rather than white wine also added a pinch of allspice. We both enjoy escargot and this was the perfect starter for a Valentine dinner. Thank You Sally