Cheese & Asparagus Puffs {Pastry Parcels}
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 300 g Asparagus (Tough ends removed)
- 150 g Garlic and herb cream cheese
- 150 g Grated cheddar cheese
- 320 g Puff pastry sheet
- 1 Egg (Beaten OR 1 tbsp milk)
Method
- Preheat the oven to 200C/400F.
- Boil a large saucepan of water with plenty of salt in and add the asparagus for 2 minutes.
- Drain and rinse in cold water.
- Lay the puff pastry out and cut into 6 squares.
- Put onto a baking sheet lined with baking paper, not greaseproof paper. (If your puff pastry came on a sheet out of the packet, you can use this.)
- Add a dollop of the cream cheese to the middle of each one. Lay asparagus on top, diagonally across the squares, sprinkle the cheddar on top.
- Fold in the uncovered, diagonal corners, and press to join them on top of the asparagus.
- Brush with the egg or milk.
- Bake for 15-20 minutes until crisp and golden.