Escargot vol-au-vent. Garlic butter snails in mini vol-au-vents (recipe)

Escargot vol-au-vent. Garlic butter snails in mini vol-au-vents (recipe)
Name	Escargot vol-au-vent. Garlic butter snails in mini vol-au-vents
Ingredients	Garlic cloves • Sea salt • Unsalted butter • Parsley • Chives • Shallots • Black pepper • Fresh lemon juice • Pernod • Pastis • Puff pastry • Puff pastry
Cooktime (in hours)	0.083333333
Preptime (in hours)	0.416666667
Totaltime (in hours)	0.5
Keto friendliness	Keto friendly
Calories	208.7
Fat	23
Protein	0.5
Carbohydrate	1.2
Fiber	0.1
Net carbohydrates	1.1
Sugar	0.1
Saturated fat	14.6
Cholesterol (mg)	61
Sodium	585.9
Yield	24 Escargots Vol-au-Vents
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC

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Escargot vol-au-vent. Garlic butter snails in mini vol-au-vents (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.

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Escargot vol-au-vent. Garlic butter snails in mini vol-au-vents (recipe)

1. Mince the garlic and salt together and crush with the blade of a knife to make a paste. Put the butter in a large bowl (or the bowl of a mixer fitted with the paddle attachment), add the garlic paste, and cream together.
2. Add the parsley, chives, shallots, pepper, lemon juice, and Pernod or Pastis and mix well. Remove the bowl from the mixer and use a spatula to make certain the ingredients are distributed throughout the butter.
3. Refrigerate for at least an hour, or up to 12 hours. (Any extra herb butter is wonderful melted over meats or fish..
4. Preheat the oven to 450 8F (230 8C). With a small 1/4 inch round biscuit/cookie cutter, cut 24 rounds from the puff pastry and then run a knife around inside the pastry disc leaving a narrow rim - this will be your lid later!. Arrange the puff pastry rounds on the baking sheet. Bakethem for 15 to 20 minutes or until the pastry is golden brown and well risen. Remove from the oven and let them cool slightly.Remove the inner pre-scored \lid\ and hollow out the middle a little to make a hole for the snail and butter later!
5. If using ready-made vol-au-vent cases, arrange them on a well greased baking tray and add the snails as below now.
6. Place or gently push a snail in to each of the cooked vol-au-vent cases and top with garlic butter, the butter can be piped or spooned over the snails if desired, transfer it to a pastry bag without a tip or with a large plain tip. Re-heat them in a pre-heated oven, 450 8F (230 8C), for about 2 to 5 minutes on a LOW shelf, and keep checking that the pastry is not browning too quickly - what you are looking for is BUBBLING melted butter and NOT burnt pastry!
7. Remove them as soon as the butter has melted and serve straight away with a shot of Pastis and lots of paper napkins! (If you have any lids, top the buttered snails with a little pastry lid..
   
   Food tags
   European, Christmas,

Escargot vol-au-vent. Garlic butter snails in mini vol-au-vents (recipe) details

Time:
Prep Time in Hours and Mins:30M

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