ESCARGOT CON FUNGHI IN VOL-AU-VENT
This recipe is elegant and also very scrumptious! A beautiful blend of escargots in a well-seasoned mushroom sauce, it's a flavorful appetizer you'll be proud to serve.
Provided by Francine Lizotte @ClubFoody
Categories Seafood Appetizers
Number Of Ingredients 13
Steps:
- In a medium deep skillet over medium heat, melt butter. Add shallots and sauté until soft, about 2 minutes. Add garlic and sauté for 1 minute. Add mushrooms, sprinkle a little salt and sauté until reduced by half their size. Add chicken broth, cognac and cream. Stir well, bring to a simmer and cook until sauce thickens, about 10 minutes.
- Add escargot, black pepper and basil; simmer for 6-7 minutes or until escargots are heated through.
- Meanwhile, bake puff pastry according to directions.
- Spoon escargot mixture into baked pastry shells and garnish with parsley. Place the cap and serve immediately.
- To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=xdcXwC0ApPY
CREAMY CHICKEN VOL-AU-VENT
My friends and I have been getting together for "ladies lunches" for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. -Shauna Havey, Roy, Utah
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. round cutter, cut out six circles. Place on a parchment-lined baking sheet., Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat., When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.
Nutrition Facts : Calories 669 calories, Fat 45g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 670mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 6g fiber), Protein 19g protein.
ESCARGOT CON FUNGHI IN VOL-AU-VENT
This recipe is elegant and delicious! The blend of escargots in a beautiful mushroom sauce makes it an appetizer you'll be proud to serve. VIDEO https://www.youtube.com/watch?v=xdcXwC0ApPY
Provided by CLUBFOODY
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium deep skillet over medium heat, melt butter. Add shallots and sauté until soft, about 2 minutes. Add garlic and sauté for 1 minute. Add mushrooms, sprinkle a little salt and sauté until reduced by half their size. Add chicken broth, cognac and cream. Stir well, bring to a simmer and cook until sauce thickens, about 10 minutes. Add escargot, black pepper and basil; simmer for 6-7 minutes or until escargots are heated through.
- Meanwhile, bake puff pastry according to directions. Spoon escargot mixture into baked pastry shells and garnish with parsley. Place the cap and serve immediately.
Nutrition Facts : Calories 283.8, Fat 20.9, SaturatedFat 12.4, Cholesterol 93.6, Sodium 214.6, Carbohydrate 11.8, Fiber 2.3, Sugar 4.3, Protein 16.2
PARTY VOL-AU-VENTS
Use our foolproof recipe for retro puff pastry cases, then pack them high with savoury fillings for a party canapé
Provided by Good Food team
Categories Afternoon tea, Treat
Time 2h10m
Yield Makes 30 cases
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. Roll out the pastry on a lightly floured surface and cut into 30 x 6cm squares, trimming any edges. Score a smaller square inside each one, leaving a 7.5mm border, taking care not to cut the pastry all the way through.
- Put the squares on the tray, lightly brush with egg glaze and bake for 15 mins until puffed up and golden brown. Transfer to a wire rack to cool. When cool, carefully remove and discard the central piece of pastry from each one. To serve, fill with the fillings (see 'goes well with'). The vol-au-vent cases can be kept in an airtight container for up to a day before filling and serving.
Nutrition Facts : Calories 64 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Protein 1 grams protein, Sodium 0.1 milligram of sodium
ESCARGOT VOL-AU-VENT. GARLIC BUTTER SNAILS IN MINI VOL-AU-VENTS
Garlicky buttered snails served in little light vol-au-vent cases, what a treat for all snail lovers! Living in France gives me access to some wonderful escargots, as well as superb garlic and butter too. These are just brilliant when served as appetisers for New Year or any other festive gathering. The beauty of these over the classic snails served in a baker or in their shells, is that you can eat the WHOLE thing! EVERY single bit of that naughty but exceedingly nice garlic and herb butter, all in one amazing mouthful! If you are unable to get hold of mini vol-au-vents, I have posted an alternative way to make your own little puff pastry cases, using readymade pastry for ease of preparation! Allow 2 to 3 per person if these are being served with other nibbles and appetisers. (Prep time includes baking the cases if not using readymade vol-au-vent cases.)
Provided by French Tart
Categories Belgian
Time 30m
Yield 24 Escargots Vol-au-Vents, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- Refrigerate for at least an hour, or up to 12 hours. (Any extra herb butter is wonderful melted over meats or fish.).
- Preheat the oven to 450°F (230°C). 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. Bake them 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!
- If using ready-made vol-au-vent cases, arrange them on a well greased baking tray and add the snails as below now.
- 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°F (230°C), 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!
- 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.).
Nutrition Facts : Calories 208.7, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 585.9, Carbohydrate 1.2, Fiber 0.1, Sugar 0.1, Protein 0.5
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