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