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 :)👨🍳
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