Mini Puff Pastries With Escargot For Christmas Recipe by Les petits plats du Prince
Cooking Instructions 1 Peel the garlic cloves and dice them. Wash and finely chop the parsley with the garlic, then add the butter softened to room temperature. Season with salt and pepper. Set aside. Cut the puff pastry into squares about 1 1/2 inches (3 to 4 cm) on each side. Make a small cut along each side of the square, but do not cut all the way through the corners. Place one escargot in the center of each square. Add a small amount of the garlic butter on top of each escargot. 2 Fold the opposite corners of each square toward the center. Place a pink peppercorn on top of each pastry. Preheat the oven to 400°F (200°C). Chill the pastries in the refrigerator for 20 minutes. 3 Bake the pastries for 20 minutes at 400°F (200°C), checking occasionally. If they brown too quickly, lower the oven temperature to 350°F (180°C). Serve hot. 1 Peel the garlic cloves and dice them. Wash and finely chop the parsley with the garlic, then add the butter softened to room temperature. Season with salt and pepper. Set aside. Cut the puff pastry into squares about 1 1/2 inches (3 to 4 cm) on each side. Make a small cut along each side of the square, but do not cut all the way through the corners. Place one escargot in the center of each square. Add a small amount of the garlic butter on top of each escargot. 1 Peel the garlic cloves and dice them. Wash and finely chop the parsley with the garlic, then add the butter softened to room temperature. Season with salt and pepper. Set aside. Cut the puff pastry into squares about 1 1/2 inches (3 to 4 cm) on each side. Make a small cut along each side of the square, but do not cut all the way through the corners. Place one escargot in the center of each square. Add a small amount of the garlic butter on top of each escargot. 2 Fold the opposite corners of each square toward the center. Place a pink peppercorn on top of each pastry. Preheat the oven to 400°F (200°C). Chill the pastries in the refrigerator for 20 minutes. 2 Fold the opposite corners of each square toward the center. Place a pink peppercorn on top of each pastry. Preheat the oven to 400°F (200°C). Chill the pastries in the refrigerator for 20 minutes. 3 Bake the pastries for 20 minutes at 400°F (200°C), checking occasionally. If they brown too quickly, lower the oven temperature to 350°F (180°C). Serve hot. 3 Bake the pastries for 20 minutes at 400°F (200°C), checking occasionally. If they brown too quickly, lower the oven temperature to 350°F (180°C). Serve hot. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Instant Pot Jambalaya Keto Cauliflower “Mock Potato” Salad 8 minute Spanish rice Easy Broccoli Cheese Casserole Tasty Tbone Steak Instant Pot Jambalaya Keto Cauliflower “Mock Potato” Salad 8 minute Spanish rice Easy Broccoli Cheese Casserole Tasty Tbone Steak Khaman Dholka Leftover Thanksgiving Gumbo! Boiled Egg and cheese sandwich Tripe schezwan fried rice Til ke ladu Rawa Laddoo Classic potatoes puffs with soup as sides Matoke curry Plain donuts Balla kwabo Khaman Dholka Leftover Thanksgiving Gumbo! Boiled Egg and cheese sandwich Tripe schezwan fried rice Til ke ladu Rawa Laddoo Classic potatoes puffs with soup as sides Matoke curry Plain donuts Balla kwabo