Escargot Vol-Au-Vent. Garlic Butter Snails in Mini Vol-Au-Vents Recipe

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Escargot Vol-Au-Vent. Garlic Butter Snails in Mini Vol-Au-Vents
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Ingredients
12
Count
Nutrition
315
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Mince the garlic and salt together and crush with the blade of a knife to make a paste. Put the butter in a large bowl (or the bowl of a mixer fitted with the paddle attachment), add the garlic paste, and cream together.
  2. Add the parsley, chives, shallots, pepper, lemon juice, and Pernod or Pastis and mix well. Remove the bowl from the mixer and use a spatula to make certain the ingredients are distributed throughout the butter.
  3. Refrigerate for at least an hour, or up to 12 hours. (Any extra herb butter is wonderful melted over meats or fish.).
  4. Preheat the oven to 450°F (230°C). With a small 1/4 inch round biscuit/cookie cutter, cut 24 rounds from the puff pastry and then run a knife around inside the pastry disc leaving a narrow rim - this will be your lid later!. Arrange the puff pastry rounds on the baking sheet. Bake them for 15 to 20 minutes or until the pastry is golden brown and well risen. Remove from the oven and let them cool slightly.Remove the inner pre-scored lid and hollow out the middle a little to make a hole for the snail and butter later!
  5. If using ready-made vol-au-vent cases, arrange them on a well greased baking tray and add the snails as below now.
  6. Place or gently push a snail in to each of the cooked vol-au-vent cases and top with garlic butter, the butter can be piped or spooned over the snails — if desired, transfer it to a pastry bag without a tip or with a large plain tip. Re-heat them in a pre-heated oven, 450°F (230°C), for about 2 to 5 minutes on a LOW shelf, and keep checking that the pastry is not browning too quickly - what you are looking for is BUBBLING melted butter and NOT burnt pastry!
  7. Remove them as soon as the butter has melted and serve straight away with a shot of Pastis and lots of paper napkins! (If you have any lids, top the buttered snails with a little pastry lid.).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 314.93 Kcal (1319 kJ)
Calories from fat 220.02 Kcal
% Daily Value*
Total Fat 24.45g 38%
Cholesterol 19.35mg 6%
Sodium 299.84mg 12%
Potassium 38.09mg 1%
Total Carbs 20.71g 7%
Sugars 0.54g 2%
Dietary Fiber 0.95g 4%
Protein 3.32g 7%
Vitamin C 1.1mg 2%
Vitamin A 0.1mg 3%
Iron 1.4mg 8%
Calcium 8.9mg 1%
Amount Per 100 g
Calories 551.78 Kcal (2310 kJ)
Calories from fat 385.48 Kcal
% Daily Value*
Total Fat 42.83g 38%
Cholesterol 33.9mg 6%
Sodium 525.33mg 12%
Potassium 66.73mg 1%
Total Carbs 36.29g 7%
Sugars 0.95g 2%
Dietary Fiber 1.67g 4%
Protein 5.82g 7%
Vitamin C 1.9mg 2%
Vitamin A 0.2mg 3%
Iron 2.5mg 8%
Calcium 15.6mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.1
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

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