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.

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

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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
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  • 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.

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