Recipe
Mini Vol au Vent with Escargot Fillings
Ingredients
From White Toque
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PREPARATION
Vol au Vent:
Keep ingredients frozen until ready to bake. Pre-heat oven to 200°C (400°F). Place the vol au vent onto a baking tray and bake for 12-15 minutes, until they start to brown.
Escargot:
Remove your escargot from their mold and place onto an earthenware dish. Cook at the same temperature for 7 to 8 minutes. Remove and pour escargot into vol au vent shells. Apply more garlic and parsley filling as needed.
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