Escargots Vol Au Vent Recipes

ESCARGOT VOL-AU-VENT. GARLIC BUTTER SNAILS IN MINI VOL-AU-VENTS

Steps:

• 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.
• 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.
• Refrigerate for at least an hour, or up to 12 hours. (Any extra herb butter is wonderful melted over meats or fish.).
• 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!
• If using ready-made vol-au-vent cases, arrange them on a well greased baking tray and add the snails as below now.
• 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!
• 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.).

ESCARGOT CON FUNGHI IN VOL-AU-VENT

Steps:

• In a medium deep skillet over medium heat, melt butter. Add shallots and sauté until soft, about 2 minutes. Add garlic and sauté for 1 minute. Add mushrooms, sprinkle a little salt and sauté until reduced by half their size. Add chicken broth, cognac and cream. Stir well, bring to a simmer and cook until sauce thickens, about 10 minutes. Add escargot, black pepper and basil; simmer for 6-7 minutes or until escargots are heated through.
• Meanwhile, bake puff pastry according to directions. Spoon escargot mixture into baked pastry shells and garnish with parsley. Place the cap and serve immediately.