Escargots Vol-Au-Vent

• 12 helix snails, without shells
• 1/2 cup butter, softened
• 2 cloves garlic, finely chopped
• 1 green onion, finely chopped
• 1 tablespoon finely minced fresh parsley
• 1 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 2 tablespoons dry white wine
• 12 puff pastry shells
• 12 mushroom caps

1. Preheat oven to 400 degrees F (200 degrees C). Drain escargots; rinse in cold water and drain again.
2. In a mixing bowl, combine the butter, garlic, green onion, parsley, pepper, nutmeg and wine. Mix thoroughly. Place 1 teaspoon of butter mixture into each pastry shell. Top each with 1 escargot, cover with another teaspoon of butter mixture and place mushroom cap on top.
3. Arrange pastry shells on a 10x15 inch baking sheet. Bake in a preheated oven for 8 to 10 minutes or until golden brown.

helix snails, butter, garlic, green onion, fresh parsley, freshly ground black pepper, ground nutmeg, white wine, pastry shells, mushroom caps

Taken from www.allrecipes.com/recipe/21776/escargots-vol-au-vent/ (may not work)