Confession time – the delicious creation in the above picture is not my own. It’s my husband’s.
Don’t get me wrong, I showed him how to make it – but this one in particular was made by his hands and not mine. I just don’t have any pictures of the ones I’ve made before.
This recipe is so easy to make yet it looks really effective when serving it to others. We usually do some sort of potatoes, roasties or home-made chips, and salad to go with it. Yum.
Carrot and asparagus puff
Puff pastry, packet bought – rolled.
1 bunch/packet of asparagus – trimmed
2-3 small carrots – cut into batons
salt and pepper
1. Pre-heat your oven to 190C/375F/Gas mark 5 and line a baking tray with greaseproof paper.
2. Unroll the puff pastry, cut into six equal portions and transfer these to the paper lined baking tray.
3. Lightly score a 1/2 inch border into each portion then with a fork (again lightly) prick the pastry from the centre up to the border but not beyond it.
4. In a bowl, mix your cream cheese, herbs, salt and pepper – quantities to your tasting but don’t got overboard.
5. Spread your cream cheese and herb mix onto the centre of your portions.
6. Top the cream cheese with your trimmed asparagus and baton carrots (the carrots will not be fully cooked after cooking time so you can boil these for a short time first if you prefer).
7. Whisk the egg and brush it around the edges of your portions, then put them in the oven until the edges are golden brown and deliciously crispy.
I only had these for dinner last night, but I could so easily eat them again tonight, tomorrow night, the next night, the night after that – you know what, I don’t think I’d event get bored of eating these.
Give them a go, trust me, you’ll never look back.