Escargot in Puff Pastry
Escargot in Puff Pastry (or escargot en pâte feuilletée in French) adds an extra level of taste to the classic Escargot.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Pastry brush
- Mixing bowl
- Fork
- Spoon
- Measuring cup
- Measuring spoon
- Rolling pin
- Kitchen timer
- Serving platter
Ingredients
- 2 large sheets of frozen puff pastry
- Eggwash (one egg and 1 teaspoon water, beaten)
- 16 Escargot, rinsed and drained
- 1 clove of garlic, chopped
- 4 tablespoons chopped shallots
- 4 tablespoons butter
- 2 (60g) ounces oyster or similar mushroom, chopped (see note below)
- 1/2 cup cream
- 1/4 cup dry white wine
- Salt
- Finely Ground Pepper
- 2 tablespoons Chopped Parsley
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