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Asparagus, goat's cheese and caramelised onion puffs

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Asparagus, Goats' Cheese and Onion Puff
Asparagus, Goats' Cheese and Onion Puff
  • Makes: 4

Here's a recipe that uses asparagus in a deliciously different way. You can use frozen puff pastry to make these mouthwatering treats, which make an excellent lunch dish

Ingredients

  • 500g frozen puff pastry, thawed
  • 250g (9oz) asparagus
  • 2 individual goat's cheeses
  • 2 medium onions
  • 50g (2oz) unsalted butter
  • 25g (1oz) caster sugar
  • Olive oil
  • Beaten egg to glaze

Method

  1. Preheat oven to 220°C/425°F/gas 7.
  2. Finely slice the onions. Melt the butter in a frying pan and gently sauté onion slices until transparent. Stir in caster sugar, raise the heat and cook until onions are golden brown. Allow them to cool.
  3. Roll out pastry to a rectangle approx 36cm x 28cm. Trim edges then cut out into 4 rectangles (each will be approx 18cm x 14cm). Knock up edges of pastry to help give a good rise.
  4. Place pastry on lined baking sheet and lightly score a border on each rectangle approx 2-3cm in from the pastry edge (ensure you don't slice through pastry).
  5. Divide cooled onion between pastry rectangles and place within the border.
  6. Slice each goat's cheese horizontally into 6, giving a total of 12 slices. Then halve each slice and scatter over the onions again within the border.
  7. Trim or snap off the hardened ends of the asparagus then lay 3-4 spears along the length of the rectangle. Lightly brush asparagus with olive oil.
  8. Brush borders of pastry with beaten egg.
  9. Bake for 15-18 mins until pastry is risen and golden brown.

Your rating

Average rating

  • 3
(9 ratings)

Your comments

distractedhousewife

Oh Lordy, all of my favourite foods are right here; all I have to do is pick up some asparagus from the greengrocers and I'm there! This is just the PERFECT thing for a girly weekend lunch in the garden with a few glasses of something pink and fizzy. Bliss!!

Jayprime

One problem! Unless you use a hard goat's cheese, if the goat's cheeses are anywhere near ripe, slicing them each into 6 slices will be darn near impossible, especially if you use the wonderful Capricorn! And if using a hard cheese, why do you need "2 individual goat's cheeses"? Why not a flavoursome cheese such as Delamere, sliced?

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