This authentic but rare French dish combines the excellent flavors of Bourguignon sauce with extra spices and white wine. The puff pastries that are the serving vessel for this dish pair perfectly with the escargots sauce.
Preparation time: 10 minutes
Cooking time: 20 minutes
• 2 frozen puff pastries
• 12 escargots Bourguignon (in the shells)
• 4 oz. dry white wine
• 3 garlic cloves (minced)
• 1 shallot (finely chopped)
• ½ tsp cayenne pepper
• 1 tsp paprika
• 2 tbsp unsalted butter
• ¼ vine ripe tomato (peeled and unseeded)
• Fresh pepper
• Sea salt
• Bake the puff pastries as per package instructions (about 20 minutes) and carefully remove the tops and some of the inside. Set aside.
• Remove the escargots from the shells and separate the Bourguignon sauce from the escargots. This is best done while still frozen.
• In a hot pan with 2 tbsp of butter, fry the shallots until almost soft but not browned.
• Add the white wine, cayenne, paprika and garlic and let simmer over medium heat until reduced to ¾.
• Add the escargots to the sauce and season with pepper and salt. Let simmer on low for 5 minutes.
• Finely cube the tomato and add to the sauce prior to filling the puff pastries.
• Spoon half of the escargots and sauce into each puff pastry, place the top back on and heat through in the oven at 375F for 5 minutes.
Serve hot with a small fresh salad as garnish.