Free Shipping on 3 TasteBooks or more Take 10% off TasteBooks using HOLIDAY2014.

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Escargot in Puff Pastry Cups


This is a dish created especially for my father. He loves escargot and needed something different to do with it. These make the perfect appetizers or serve over pasta for a meal.

Rate this

Makes 4 as a meal 8 as a starter
prep time:
5 min
total time:
25 min

Save this recipe 2
Escargot in Puff Pastry Cups photo Save this recipe 2
Makes 4 as a meal 8 as a starter
prep time:
5 min
total time:
25 min


  • 6 tbs Unsalted Butter
  • 2 Shallots, diced fine
  • 2 Cups Crimini Mushrooms, sliced
  • 4 Cloves Garlic, minced
  • 1 (7 oz) Can of Escargot, drained and halved
  • 1 Box Frozen Chopped Spinach, thawed and wrung out
  • 2 tbs Fresh Tarragon, chopped
  • 1/2 Cup Heavy Cream
Save a shopping List


  • 1

    Roll out the puff pastry dough to 1/4-inch thick and dock dough (make small holes with a fork). Cut out circles or squares and place on an upside down muffin pan. Place a sheet of parchment on top then weigh down with a sheet tray. Bake at 425 degrees for 18 to 20 minutes or until golden brown.

  • 2

    While the cups are baking melt the butter in a saute pan over medium heat. Add the shallots and sweat until translucent, about 1-2 minutes. Add the mushrooms garlic, and snails. Cook for another 2 minutes, until the garlic and shallots start to color.

  • 3

    Add the spinach, tarragon, and heavy cream to the pan, stir, and bring to a simmer. Simmer for 5 minutes and turn off the heat.

  • 4

    Spoon into the freshly baked pastry cups and serve warm.

Recipe Notes

Add a note

Ratings & Reviews

Click to rate this recipe

Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.