About this recipe:Ready-made vol-au-vent cases make this classy canape easy. Stuffed with garlic butter and escargots, then topped with mushroom caps, they're sure to be a crowd pleaser.
12 snails, without shells
110g butter, softened
2 cloves garlic, finely chopped
1 spring onion, finely chopped
1 tablespoon finely minced fresh parsley
1 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
2 tablespoons dry white wine
12 vol-au-vent cases, such as Jus-Rol
12 mushroom caps
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Method Prep:20min › Cook:10min › Ready in:30min
Preheat oven to 200 C / Gas 6. Drain escargots; rinse in cold water and drain again.
In a mixing bowl, combine the butter, garlic, spring onion, parsley, pepper, nutmeg and wine. Mix thoroughly. Place 1 teaspoon of butter mixture into each vol-au-vent case. Top each with 1 escargot, cover with another teaspoon of butter mixture and place mushroom cap on top.
Arrange vol-au-vent cases on a baking tray. Bake in a preheated oven for 8 to 10 minutes or until golden brown.