Vol-au-vent d'escargots

Vol-au-vent d'escargots


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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.


Serves: 4 

  • 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

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Preheat oven to 200 C / Gas 6. Drain escargots; rinse in cold water and drain again.
  2. 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.
  3. Arrange vol-au-vent cases on a baking tray. Bake in a preheated oven for 8 to 10 minutes or until golden brown.

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