Escargot Crisp Recipe

Name: Escargot Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 36 escargots jarred, drained; 4 teaspoons shallot finely chopped; 2 teaspoons garlic minced; 2 tomatoes diced; 1/2 cup butter softened; 2 tablespoons fresh parsley finely chopped; salt; pepper; 6 pastry philo, sheets; 12 chives

Servings: persons

36 escargots jarred, drained
4 teaspoons shallot finely chopped
2 teaspoons garlic minced
2 tomatoes diced
1/2 cup butter softened
2 tablespoons fresh parsley finely chopped
salt
pepper
6 pastry philo, sheets
12 chives

1
Heat 1 tbsp. vegetable oil in a medium skillet, and saute 2 tsp. shallots until translucent.
2
Add 1 tsp. garlic, tomatoes, salt and pepper, and cook for about 10 minutes.
3
Preheat the oven to 410 F.
4
Combine softened butter with remaining garlic and shallots, and chopped parsley. Season with salt and pepper.
5
With a cookie cutter, cut 12 circles out of the philo pastry sheets.
6
Top each circle with 3 escargots, some of the tomato mixture, and a mound of prepared butter.
7
Close each circle in the shape of a little bag or pocket tying with a chive. Place on a baking sheet.
8
Top each 'bag' with more butter and bake for 8 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 36 escargots jarred, drained, 4 teaspoons shallot finely chopped, 2 teaspoons garlic minced, 2 tomatoes diced, and more.

Yes, Escargot Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Escargot Crisp

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