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Escargot and goat cheese puff pastries
Escargot and goat cheese puff pastries

Escargot and goat cheese puff pastries

Preparation 30 minutes
Cooking time 15 minutes
Servings 6


  • Flour
  • 200 g (7 oz) puff pastry, at room temperature
  • 1 egg, beaten
  • 30 ml (2 tbsp) butter
  • 4 garlic cloves, chopped
  • 2 French shallots, chopped
  • 2 cans, 125 g (4 oz) each, escargots, drained
  • 250 ml (1 cup) white wine
  • 60 ml (1/4 cup) 35% cooking cream
  • 45 ml (3 tbsp) fresh parsley, chopped
  • Salt and freshly ground black pepper
  • 125 g (4 oz) unripened goat cheese


  1. Preheat the oven to 220°C (425°F).
  2. On a floured work surface, roll out the puff pastry to a thickness of 5 mm (1/4 in.).
  3. Divide the pastry into 6 triangles (or rectangles or other shape of your choice).
  4. Place on a baking sheet covered with parchment paper.
  5. Refrigerate 15 minutes before baking.
  6. In a small bowl, mix together the beaten egg and a bit of water.
  7. Brush the tops of the pastry shells with the egg wash.
  8. Bake in the oven for 10 to 12 minutes or until puffed and golden.
  9. Meanwhile, in a skillet, melt the butter over high heat.
  10. Cook the garlic and shallots for 2 minutes.
  11. Add the escargots and cook for 2 minutes, while stirring.
  12. Deglaze with white wine and reduce by half.
  13. Add the cream and parsley.
  14. Season with salt and pepper.
  15. Simmer for a few minutes.
  16. Add the goat cheese and stir gently.
  17. Cut the puff pastries in half horizontally.
  18. Place the bottom half on plates.
  19. Top with the escargot and goat cheese mixture.
  20. Cover with the top half.
  21. Serve immediately.
Availability in stores