Tuesday, August 20, 2013

Escargot with Puff Pastry

 

I’m always adding little variation options to my recipes. I create them all the time, but don’t often show them off. Today, I took the time. It’s nice to get an idea of what something will look like, so you’ll know if you want to whip it up, especially if it’s a special occasion.

This variation is built off of my recipe for my Escargot with Basil and Pine Nut. It’s the exact same recipe, except this time, I topped with rounds of puff pastry for an even more fanciful and awesome treat. This is how I did it…

Ingredients
1 sheet frozen puff pastry, defrosted
1 can escargot snails
4 teaspoons pre-made basil pesto
4 tablespoons shredded parmesan
3 tablespoons butter


Directions
You’re going to build the base for this recipe exactly the same as my previous recipe. For full photos, check out the post here

Preheat the oven to 400 degrees. Spray two escargot dishes, with 12 depressions total, down with a touch of non-stick cooking spray. Drain and rinse your escargot snails. Place one snail in each dish depression. Add 1/3 of a teaspoon of basil pesto on top of each snail. 

Melt the butter in the microwave on 50% power, until about 3/4 of the way melted down. Then remove and stir until melted the rest of the way. This way you won’t have separated butter. Spoon 1 teaspoon of butter into each escargot dish depression with the snails and basil pesto. Top each one with 1 teaspoon of shredded or shaved fresh parmesan cheese.


This is where we have the slight variation. Instead of baking at this point, roll out your defrosted sheet of puff pastry. 


With a 1” cookie cutter, or a shot glass like I used, cut out 12 rounds from the puff pastry dough. 


Place one on top of each escargot pile and tuck the little edges into the dish depressions.


Bake for 30 minutes, or until all pastry rounds have puffed and brown, and enjoy! This is so good it shouldn’t even be legal.
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