Escargot Crisp

Directions

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