Savory Escargot Stuffed Buns

December 5, 2011


Author Notes: Many in our family love escargot...mom would stuff them in mushrooms, dad served them with a puff pastry topping and years ago I found a recipe for them stuffed in little bread buns. The recipe came from La Cucina Italiana and I made it a few times and then lost the recipe. I've attempted to recreate it here by using a half recipe of our favorite "pizza" bread instead of the more delicate bun originally offered. The result is extremely good and provides everyone a way to eat their escargot "standing up".inpatskitchen

Makes: 24

Ingredients

For the buns and the garlic butter

  • 3/4 cup water
  • 1 teaspoon dry active yeast
  • 1 tablespoon olive oil (plus a little more for coating the dough)
  • 1 teaspoon sugar
  • 1 1/2 teaspoons salt
  • 2 cups bread flour ( plus more for kneading)
  • 1 stick softened, salted butter
  • 2 large cloves garlic, crushed
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 tablespoon finely minced fresh parsley

For the topping and putting it all together

  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1 clove garlic
  • 1 can of 24 very large snails
  • The bun dough
  • The garlic butter

Directions

For the buns and the garlic butter

  1. Warm the water to 100F to 105F degrees and stir in the yeast. Let stand for about 10 minutes and then stir in the sugar, salt and olive oil.
  2. In a medium bowl place the flour and stir in the liquid mixture. Form into a ball and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes. Place the dough in an oiled bowl, cover and let rise until doubled in bulk.
  3. Meanwhile, make the garlic butter by combining the butter, garlic, basil, oregano, pepper and parsley.

For the topping and putting it all together

  1. Place the olive oil, oregano, basil, salt and garlic clove in a mini food processor and process until the garlic is totally broken up. Set aside.
  2. Take the risen dough and form a long "log" and then cut it into 24 equal pieces.
  3. Take a piece of the dough and shape it into a flat circle about 1 1/2 to 2 inches in diameter. Place about a teaspoon of the garlic butter on the center, top with a snail and then wrap the dough around, carefully sealing. Place the little ball seam side down on a large parchment lined baking sheet. Repeat for the 23 other pieces.
  4. Brush each bun with a little of the olive oil topping and then let the buns rest for 30 to 45 minutes.
  5. Bake the buns in a preheated 400F oven for 15 to 20 minutes until lightly golden.

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Reviews (12) Questions (0)

12 Reviews

ChefJune January 13, 2016
Can't believe I missed this first time around. I'm seriously in love!
 
Author Comment
inpatskitchen January 13, 2016
And they're seriously good, June! Thanks!
 
pierino December 11, 2011
Snails in a bun? I'm seriously liking this!
 
Author Comment
inpatskitchen December 11, 2011
Oh they're sooo good...feel free to add more butter, garlic AND snails!!
 
lorigoldsby December 5, 2011
Yum! Definitely an escargot lover!
 
Author Comment
inpatskitchen December 6, 2011
Great!!...We are too!!
 
Summer O. December 5, 2011
Sounds great.
 
Author Comment
inpatskitchen December 5, 2011
Thank you..I figured that there had to be some escargot lovers around here!!
 
Author Comment
inpatskitchen December 5, 2011
Thank you!! They are pretty darn good!!
 
aargersi December 5, 2011
Oh I love this - little garlic butter snail buns - would never have thought of this myself and they sound delicious!!!!!
 
Author Comment
inpatskitchen December 5, 2011
They are good and when they fix the expansion of the headnote you'll be able to see that they're a remake of a lost recipe....I never would have thought of it either...Thanks!!
 
boulangere December 5, 2011
Wow, this looks fantastic!