Puff Pastry Asparagus Packets--NEW!
Recipe: Puff Pastry Asparagus Packets--NEW! NEW
10 spears of asparagus cut into 1” long pieces
4 oz of cream cheese, softened (can use lite if you want)
1/4 cup of mayo (can use lite if you want)
1/4 tsp of salt
1/4 - 1/2 tsp of curry powder (depends on your love of curry)*
1 puff pastry sheet. (The sheet should be removed from the freezer and unwrapped about 1 hour before you want to unfold it. Just leave it on the counter to come to room temperature.)
1/4cup of egg substitute or one egg beaten
Preheat oven to 425 degrees
In a medium sauce pan put the asparagus pieces and cover them with water. Boil them for 3 minutes. Then immediately drain them and wash them with very cold water. You want them to stop cooking. Drain and set on a paper towel to dry. Set aside.
In a medium bowl whip the cream cheese with the mayo, salt and curry powder. This will be a sticky mass.
Now, carefully unroll your puff pastry sheet. Set it on a lightly floured surface. Flour the top too; just a bit. Now roll the pasty out so it becomes 2” larger on each side. If the seams start to separate just sort of squish them back together.
Cut the pastry into 6 squares (or rectangles, depending on how squarely your pastry rolled out). You can do this with a sharp knife or a pizza cutter. Wipe off any excess flour.
Divide your cream cheese mixture into six portions. They will be sort of a heaping Tbl each. Place the six blobs in the middle of each pastry piece. Spread with a spoon but do not take it right to the edge. Leave a 1/2” all around the sides.
Pile the asparagus pieces on top of the cream cheese mixture; keeping them away from the edges too. Squish them a bit to get them to adhere. Brush the edges of the pastry all the way around with the egg mixture. This will act like glue. Now, fold the pastry from one side to the other making a rectangle box. (You can also do triangles if you prefer, by pulling one corner over to the other). Press down on the edges so the egg wash holds the pastry sides together. Take the back of a fork and press it down flatly along the squished edges to form a decorative border and secure the seal.
Gently place the packets on an oiled cookie sheet (you can oil it with spray). Bake for 8 – 12 minutes or until lightly golden brown.
When they come out of the oven be forewarned that the filling is VERY hot! I would suggest letting then sit 5 – 10 minutes before serving. They also re-heat well. If you re-heat in the microwave the pastry will not be as crunchy as if you reheated them in your oven.
Enjoy. Cheers! Zola
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