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