Cheese and asparagus pastry pockets

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Cheese and asparagus pastry pockets

Spring is in the air. Celebrate the changing of the seasons with these cheese and asparagus pastry pockets.


Cheese and asparagus pastry pockets
Cheese and asparagus pastry pockets

April heralds the beginning of asparagus season, which is one of my favourite vegetables. I usually just roast them in the oven with some olive oil, salt and pepper, but lately I've had to get a bit more creative in the kitchen.

Like most of you, I've been staying indoors over the past few weeks, keeping myself and my family as safe as I can. It means I can't see Dad, which is difficult for all of us, but we're keeping in touch every day and I send him some home-cooked meals a couple of times a week, much to his delight. 

Spending all this time with my husband and kids (while working remotely full time and homeschooling two very energetic boys) has, beyond all expectations, been a real treat. But having to prepare three meals a day for four hungry mouths means that I have to mix things up and think on my feet. While the shelves are far from empty, we can't always get our hands on a lot of ingredients, so we've been making do with what we find. This week, we had some shop-bought puff pastry and a wheel of Coulommiers cheese, which has a creamy texture and slightly nutty flavour, as well as some fresh asparagus. You could also make this using green asparagus and Reblochon, or indeed any creamy cheese. We had this for lunch, but it would make a great starter or apéritif too. And of course, it goes wonderfully with a nice glass of wine.

I hope you and your loved ones are all safe. These are challenging times, and we're all doing whatever we can to get through them. Cooking, sports and family are helping to anchor me. My children seem to find that constant bickering, football and messing up their bedroom is the key to happiness, but hey, whatever works. Do whatever you can to keep your sanity, and check in with your loved ones regularly. And remember, stay home, stay safe.

Cheese and asparagus pockets

Ingredients

1 pack of puff pastry, cut into 4 squares
4 slices of creamy cheese (Coulommiers, Camembert, Reblochon etc.)
6 spears of asparagus, sliced in half lengthways
Runny honey
Olive oil
Yolk of one egg
Salt and pepper to taste


1) Roll out the puff pastry and cut into four squares
2) Break off the bottom of the asparagus and discard. You can use these parts to make stock. Slice the asparagus spears lengthways. If you are using green asparagus, there's no need to slice them as they're thinner.
3) Place a slice of creamy cheese in the centre of each pastry square, then place three halved asparagus spears on top of the cheese. (Yes, I keep the rind on. You don't have to!)

Place the asparagus halves over the cheese
Place the asparagus halves over the cheese
Place a slice of creamy cheese in the centre of the pastry square
Place a slice of creamy cheese in the centre of the pastry square

4) Drizzle olive oil and honey over the asparagus, then season with salt and pepper.
5) Fold the left side of the pastry over the cheese and asparagus, then fold the right side over the top. Brush the pastry with egg yolk.
6) Bake in the oven at 180°C in a fan for 25-30 minutes.



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