Escargot in Puff Pastry CupsDominic
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.
- 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
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.
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.
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.
Spoon into the freshly baked pastry cups and serve warm.