Savory Escargot Stuffed Buns

By • December 5, 2011 14 Comments

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Author Notes: Many in our family love 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

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
  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

  • 1/3 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
  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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