Name: Creamy asparagus puffs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 4
Cuisine: British
Ingredients: plain flour for dusting; 375g block all-butter puff pastry; 150g pack cream cheese; 4 thin slices cooked smoked ham; 400g asparagus spear trimmed; 1 medium egg; crispy salad to serve

Home
Recipes
Creamy asparagus puffs

Creamy asparagus puffs

Angela Boggiano

Save recipe

Makes 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4.8 out of 5.17 ratingsRate

loading...

Pastry parcels with smoked ham, cream cheese and seasonal green veg. Serve with a crisp side salad

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Quick garden salad

A star rating of 4.7 out of 5.3 ratings

Vegetarian scotch eggs

A star rating of 4.3 out of 5.16 ratings

Ingredients

Nutrition

Units:

MetricUS

plain flour

for dusting
375g block all-butter puff pastry
150g pack cream cheese
4 thin slices cooked smoked ham
400g asparagus spear

trimmed
1 medium egg
crispy salad

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per puff

kcal567
fat40g
saturates11g
carbs37g
sugars3g
fibre2g
protein16g
salt1.2g

Method

step 1

Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. On a lightly floured work surface, roll out the pastry to a large square measuring about 30 x 30cm, then cut into 4 squares, each measuring 15 x 15cm.
step 2

Spread a quarter of the cream cheese onto each square, leaving roughly 1cm space around the edges. Wrap a slice of ham around 4-5 asparagus spears. lay the bundle on top of the cream cheese, season, then brush the edges of the pastry with a little beaten egg.
step 3

Loosely wrap two edges of the square to meet over the asparagus bundle, ensuring you have the top and bottom of the asparagus showing. Brush the pastry with beaten egg and place on the baking tray. Bake for 20-25 mins until the pastry is cooked, golden and puffed, and the asparagus is tender. Serve immediately with a crisp seasonal salad.

Recipe from Good Food magazine, July 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.17 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now