Baked Escargots en Croûte with Mushroom Duxelles

Prepare the Mushroom Duxelles

1. 1In a skillet over medium heat, melt the butter. Add the minced shallots and cook until softened, about 2-3 minutes.
2. 2Add the minced garlic and cook for another minute until fragrant.
3. 3Add the finely chopped mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their liquid and it has evaporated, about 8-10 minutes.
4. 4Pour in the dry white wine and cook for another minute, scraping any browned bits from the bottom of the pan.
5. 5Stir in the chopped fresh parsley. Season with salt and freshly ground black pepper to taste. Remove from heat and let cool slightly.

Assemble the Escargots

1. 1Preheat your oven to 400°F (200°C).
2. 2On a lightly floured surface, roll out the puff pastry to about 1/8-inch thickness. Cut the pastry into 4 equal rectangles.
3. 3Spoon a portion of the mushroom duxelles onto the center of each puff pastry rectangle, leaving a border of about 1/2 inch.
4. 4Top the duxelles with a few drained escargots.
5. 5Carefully fold the puff pastry over the filling to create a pocket or turnover. Crimp the edges with a fork to seal securely.
6. 6Place the assembled pastries on a baking sheet lined with parchment paper.
7. 7Brush the tops of the pastries with the beaten egg wash for a golden finish.

Bake

1. 1Bake in the preheated oven for 18-20 minutes, or until the puff pastry is golden brown and puffed.
2. 2Let cool for a few minutes before serving.