Escargot in Pesto Cream over Puff Pastry

Escargot in Pesto Cream over Puff Pastry
  • Prep Time: 15
  • Total Time: 65
  • Servings: 6

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About this Recipe

Elegant in appearance, this dish combines Escargot soaked in a decadent white wine sauce, cupped in a delicate Tenderflake® Patty Shell.


1 (300g) Package Tenderflake® Patty Shells
3 tbsp (45 mL) Butter
3 Cloves garlic, minced
2 (30 mL) White wine
1 (115g) Cans snails, drained
1 cup (250 mL) Whipping cream
3 tbsp (45 mL) Olivieri® Basil Pesto
1 tbsp (15 mL) Chopped fresh parsley


BAKE patty shells according to the package directions. Remove the centers and reserve.

HEAT butter in a large skillet over medium-high. Add garlic and cook for 30 seconds, add wine and continue to cook until the liquid reduces by half. Add snails, cream and pesto. Bring to a boil then reduce heat to medium-low and simmer for 3-4 minutes or until slightly thickened. Add parsley and remove from heat.

SPOON mixture evenly between patty shells and serve.


Suggestions: Serve with a garden salad.

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