Escargot Wontons: My Failed Attempt at Lollipops
So do you ever try something & it fails?
But in the process something wonderful emerges?
So it is that I'm posting the birth of the Escargot Wonton.
It is the lovechild of my failed attempt at escargot lollipops.
Turns out I'm not Spencer on the Go, not a part of Foodnetwork's Great Foodtruck Race, not a decorated chef.
I am however a pretty dang decent home cook.
Please try these. Don't be scared by the fact that they are snails. Or that they come from a can. Or the indecent amount of butter you have to use.
JUST. TRY. THEM. You won't regret it.
*little warning though, don't put as much of the butter sauce into the cups as it calls for or you. . . and your arteries. . . might regret it.*
Escargots Vol-au-Vent from Allrecipes
Ingredients
- 12 helix snails, without shells
- 1/2 cup butter, softened
- 2 cloves garlic, finely chopped
- 1 green 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 puff pastry shells
- 12 mushroom caps
Directions
- Preheat oven to 400 degrees F (200 degrees C). Drain escargots; rinse in cold water and drain again.
- In a mixing bowl, combine the butter, garlic, green onion, parsley, pepper, nutmeg and wine. Mix thoroughly. Place 1 teaspoon of butter mixture into each pastry shell. Top each with 1 escargot, cover with another teaspoon of butter mixture and place mushroom cap on top.
- Arrange pastry shells on a 10x15 inch baking sheet. Bake in a preheated oven for 8 to 10 minutes or until golden brown.
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