Escargot in Pastry
Nutrition
Calories: 585 kcalCarbohydrates: 29 gProtein: 28 gFat: 46 gSaturated Fat: 25 gCholesterol: 179 mgSodium: 454 mgFiber: 3 gSugar: 5 gVitamin A: 29.675 IUCalcium: 69 mgIron: 9 mg
Ingredients
- 4 strips frozen puff pastry shell
- ½ cup butter
- 20 oz canned escargot
- 9 whole mushroom sliced
- 1 cup heavy cream
- 4 tbsp parsley chopped
Instructions
- Bake the pastry shells as directed on the package, and keep warm.
- Drain the liquid from the escargots. Place butter, snails, and mushrooms in a sauté pan over medium heat and cook until the butter has melted, stirring occasionally.
- Add the cream and 2 tablespoons of the parsley to the pan, stirring to mix thoroughly, simmer until the sauce has thickened slightly, stirring occasionally, about 20 minutes.
- Spoon the snails and mushrooms into the pastry shells and pour the sauce over them. Garnish with remaining 2 tablespoons parsley.