Escargots in Flaky Pastry Shells with Migneron Cheese
Print Category Puff pastries and Quiche Thematic Stove Less than 60 minutes. Source dairygoodness Evaluation
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- 14 snails
- 1 oz (30 g) chopped shallots
- 1 oz (30 g) butter
- 1/2 cup (125 mL) cream 35 %
- Salt and pepper
- 2 flaky pastry shells
- 4 slices Canadian Migneron de Charlevoix cheese
- Parsley sprigs, chopped, to garnish
Preparation
- Melt butter in a frying pan and sauté chopped shallots. Once they are tender, add snails and cream then reduce. Season with salt and pepper.
- Place snail mixture in shells and cover with Canadian Migneron de Charlevoix cheese. Melt under grill and garnish with fresh parsley.
Cook commentary
Servings: 2
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