This is the Escargots in Flaky Pastry Shells with Migneron Cheese recipe.
- Prep: 10 min
- Cooking: 10 min
- 14 snails
- 1 oz (30 g) chopped shallots
- 1 oz (30 g) butter
- 1/2 cup (125 mL) cream 35 %
- Salt and pepper to taste
- 2 flaky pastry shells
- 4 slices Canadian Migneron de Charlevoix cheese
- chopped Fresh parsley to garnish
Melt butter in a frying pan and sauté chopped shallots. Once they are tender, add snails and cream then reduce. Season with salt and pepper.
Place snail mixture in shells and cover with Canadian Migneron de Charlevoix cheese. Melt under grill and garnish with fresh parsley.