{"id":5190,"date":"2025-12-02T10:40:38","date_gmt":"2025-12-02T10:40:38","guid":{"rendered":"https:\/\/redkarawana.com\/?post_type=savours&p=5190"},"modified":"2025-12-04T07:02:46","modified_gmt":"2025-12-04T07:02:46","slug":"escargots-in-pastry-france","status":"publish","type":"savours","link":"https:\/\/redkarawana.com\/?savours=escargots-in-pastry-france","title":{"rendered":"Escargots in Pastry, France; Snails with Chestnuts and Liqueur"},"content":{"rendered":"\n

Escargots are edible land snails, consumed since pre-historic times before becoming an epicurean hors d’oeuvre in France.\u00a0 Escargots are also eaten in other European and Francophone countries.\u00a0 The two main varieties of the edible land snails, native to Europe, include Helix Pomatia and Helix Aspersa.\u00a0 Escargots de Bourgogne, the land snails cultivated in the Burgundy region of France, are classically cooked in their shells with an herb-infused butter.\u00a0 Snail tongs are used to hold the shell and two-pronged forks are used to remove the snails.\u00a0 <\/p>\n\n\n\n

Escargots, a nutritious food containing lean protein, have a tender texture and a woody flavor.\u00a0 For our recipe, we select extra-large Helix Escargots from Burgundy by Saveurs de la Terre.\u00a0 We use a Puff Pastry dough, 100% vegan made with palm oil, produced by Aussie Bakery.\u00a0 The Ap\u00e9ritif \u00e0 la Ch\u00e2taigne is a delicious chestnuts-based aperitif, made by Domaine Orsini located in the Balagne region of Corsica in France.\u00a0 We use whole organic chestnuts that are already cooked and peeled.\u00a0 We bake the escargots with the chestnuts and a shallot-infused butter, topped with the puff pastry.\u00a0 Our Escargots in Pastry is a harmony of flavors, textures and aromas.<\/p>\n\n\n\n

\n
\n
\"Escargots\"
Escargots<\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n
\"Escargots
Escargots in Ceramic Souffl\u00e9 Dish<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n

Helix Escargots \u2013 1.5 dozen of extra-large
Puff Pastry \u2013 \u00bd sheet
Free Range Egg \u2013 1 
Chestnuts \u2013 6 whole pieces (40 grams)
Ap\u00e9ritif \u00e0 la Ch\u00e2taigne \u2013 4 tablespoons
Shallots \u2013 1 medium size
Parsley \u2013 a few sprigs
Unsalted Butter \u2013 60 grams
Sea Salt \u2013 \u00bc teaspoon<\/p>\n\n\n\n

Step 1<\/h3>\n\n\n\n

Defrost the puff pastry: remove from the package, place on the plate and leave 30 minutes at room temperature.  Cut the defrosted dough into two circles with a slightly larger diameter than the ceramic souffl\u00e9 dishes.  Place the dough on a lightly floured surface.  <\/p>\n\n\n\n

Step 2<\/h3>\n\n\n\n

Chop finely the parsley and the shallot, and cut the chestnuts into quarters.  In a saut\u00e9 pan, saut\u00e9 the shallots in butter for one minute.  Add the Ap\u00e9ritif \u00e0 la Ch\u00e2taigne, the parsley and the sea salt.  Stir lightly and remove from the stove. <\/p>\n\n\n\n

Step 3<\/h3>\n\n\n\n

Select two ceramic souffl\u00e9 dishes (4 inches wide by 2 inches high).  Drain the escargots and rinse with cold water.  Place equal amounts of escargots, chestnuts and the shallots with butter mixture.  Note: Leave a little space from the edge inside the ceramic souffl\u00e9 dishes as the pastry expands during baking.   <\/p>\n\n\n\n

Step 4<\/h3>\n\n\n\n

Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).  In a small bowl, whisk the egg and brush the edges of the puff pastry.  Turn over the puff pastry, place on the ceramic souffl\u00e9 dishes and gently fold the edges to seal them.  Brush lightly the tops of the puff pastry with the egg, then place the ceramic souffl\u00e9 dishes in the oven and bake for 15-20 minutes until the puff pastry is golden brown. Place the ceramic souffl\u00e9 dishes on individual plates and serve immediately. <\/p>\n\n\n\n

\n
\n
\"Escargots
Escargots Covered with Puff Pastry<\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n
\"France,
France, Escargots in Pastry<\/figcaption><\/figure>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Escargots are edible land snails, consumed since pre-historic times before becoming an epicurean hors d’oeuvre in France.\u00a0 Escargots are also eaten in other European and Francophone countries.\u00a0 The two main varieties of the edible land snails, native to Europe, include Helix Pomatia and Helix Aspersa.\u00a0 Escargots de Bourgogne, the land snails cultivated in the Burgundy […]<\/p>\n","protected":false},"featured_media":5166,"template":"","meta":{"_acf_changed":true},"savourscat":[39],"class_list":["post-5190","savours","type-savours","status-publish","has-post-thumbnail","hentry","savourscat-hors-doeuvre"],"acf":[],"yoast_head":"\nEscargots in Pastry, France - Hors d'Oeuvre - Red Karawana<\/title>\n<meta name=\"description\" content=\"Our Escargots in Pastry is baked with chestnuts and shallot-infused butter. 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