Hi everybody- so I’ve been working on a different version of my Escargot going into the high 2018 holiday season.
Here are the
VOL-AU-VENT D’ ESCARGOT BOURGUIGNONNE
This of course is based on a french classic. I’ve made miniature/bite size pastry baskets- filled them with an Escargot and then topped them off with my garlic/parsley butter.
All you have to do is take them from the freezer (carefully remove the packaging) and put them on a cookie sheet.
First cover the cookie sheet with a piece of parchment paper which I provide to prevent sticking and then simply put in a 275f oven for 20 min and serve.
I get that Escargot is not every bodies cup of tea but for those that love them
(and you know who you are) this version will be a hit.
Maybe you have a friend or relative that loves Escargot-
I’ll sell you a few (3,6,9) for that special person. A full box is 2 bags of 15 for a total of 30.
Easy and delicious- that’s how we roll at Chef Michaels :)👨🍳
INGREDIENTS
Escargot, Puff Pastry, Onions, Fresh Garlic, Fresh Parsely, Fresh Thyme, Fresh Rosemary, Whole Butter, Eggs, Flour, Fresh Lemon Juice, Extra Virgin Olive Oil, Red Pepper Flakes, Kosher Salt, Black Pepper