Escargot Bourguignon with Pickled Shallots – As Seen on Restaurant: Impossible : Robert Irvine

Ingredients

• 3 shallots, thin sliced
• ½ cup red wine vinegar
• ¼ cup granulated sugar
• 1 tbsp honey
• 4 pieces puff pastry cut into 2-inch squares
• 2 eggs
• 2 tbsp water
• 4 oz raw bacon, diced
• 2 shallots, diced
• 3 cloves garlic, minced
• 8 oz canned escargot
• ½ cup red wine
• 6 oz beef stock
• 2 tbsp boursin cheese
• 2 tbsp butter
• 1 tbsp parsley, chopped
• 1 tbsp chives, chopped