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Escargots in Flaky Pastry Shells with Migneron Cheese
- Course Hors D'oeuvres & Appetizers
- Prep. Time 10 mins
- Cooking Time 10 mins
- Yields 2 servings
Preparation
What You Need
14
snails
1 3/4 oz
(30 g)
chopped shallots
1 oz
(30 g)
butter
1/2 cup
(125 ml)
cream 35 %
Salt
Pepper
2
flaky pastry shells
4 slices
Canadian Migneron de Charlevoix cheese
Parsley sprigs, chopped, to garnish
Instructions
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.
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