Escargots à la Bourguignonne Vol-Au-Vent (Snails in Garlic–Herb Butter with Puff Pastry)- A timeless French recipe, snails in garlic-herb butter and puff pastry recipes will get your mouth watering for more. You won't believe how easy and CHEAP they are to make. Perfect for dinner parties or feeding a crowd.

Class French Escargot

Course: Appetizer
Cuisine: French
Keyword: classic escargot, french escargot
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24
Calories: 193 kcal
A recipe for Classic French Escargot with a parsley garlic butter in a shell or covered in puff pastry, make them however you'd like! 
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Ingredients

  • 1 cup quality unsalted butter room temperature*
  • 2 tablespoons flat-leaf parsley minced
  • 1 tablespoon white wine
  • 1 splash cognac or brandy
  • 4 large garlic cloves minced
  • 1/2 teaspoon fine sea salt
  • Dash ground white pepper
  • 24 extra-large snail shells
  • 24 canned extra-large snails
  • 2 sheets puff pastry defrosted (optional)
  • 1 egg lightly beaten
  • Extra crusty bread optional

Instructions

  1. In a small food processor, combine butter through white pepper and blend well. You can also mash by hand. You will have a beautiful green butter.
  2. Rinse snails under cold water, drain well. If you do this day before serving, you can even soak them in white wine to add more flavor, but this is not necessary. Drain and allow to air dry for 10-20 minutes before cooking.
  3. Preheat oven to 400 degrees.
  4. Stuff each snail into a shell and then add softened butter mixture until it fills the whole shell. If you are going without puff pastry, Just put snails into your serving dish and spoon tablespoons of butter mixture over each one. Divide evenly among serving dishes.
  5. (Puff Pastry is optional, if you don't use it, skip ahead to step #6) Measure out puff pastry to cover the tops of each of your dishes, sizes will vary depending on dish. Gently press along edges to seal. Brush each with lightly beaten egg and poke a small hole in the center to allow steam to vent.
  6. Place in over and bake until puff pastry is a light, golden brown, approximately 8-10 minutes. If you do not use puff pastry, until butter melts.
  7. If you've tried this recipe, come back and let us know how they were! 

Recipe Notes

Using a high quality, grass fed European butter will make all the difference in the flavor of this dish. Splurge and pick up the pricey stuff, you will thank me later.

Nutrition Facts
Class French Escargot
Amount Per Serving
Calories 193 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Cholesterol 32mg11%
Sodium 110mg5%
Potassium 57mg2%
Carbohydrates 9g3%
Protein 3g6%
Vitamin A 255IU5%
Vitamin C 0.2mg0%
Calcium 7mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.