VEGETARIAN

Asparagus and Gruyère Puff Pastry Pockets

Baking and Desserts | European cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Asparagus and Gruyère Puff Pastry Pockets

Ingredients

Asparagus - 12.3 oz
Gruyère cheese - 6.2 oz
Grated Pecorino Pepato Cheese - 4 tablespoons
Sour Cream - 7.1 oz
Puff Pastry - 13.2 oz
Wheat Flour - 0.7 oz
Whole egg - 2 pieces
Milk - 1 tablespoon
Watercress - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Take the pastry out of the refrigerator and let it warm to room temperature.

Step 2

Rinse the asparagus in cold water and break off the tough ends. Place in a steamer, pour in boiling water to a depth of 2-3 cm, add salt, cover, and cook for 2-3 minutes. Remove the asparagus from the steamer and let it cool. Pat dry with a paper towel and cut diagonally into 3 pieces.

Step 3

Remove the rind from the Gruyère cheese and cut it into small cubes. In a bowl, mix 3 tablespoons of grated Parmesan, sour cream, salt, and pepper.

Step 4

Place the puff pastry on a floured surface and cut out 6 squares. Brush the edges with the egg yolk and milk mixture. Place about a tablespoon of the sour cream filling in the center of each square, add asparagus and a few cubes of Gruyère on top. Fold the squares into pockets, bringing opposite corners together in the center. Make a small hole in the center of each to allow steam to escape. Transfer the pockets to a baking sheet.

Step 5

Brush the pockets with the remaining egg yolk and milk mixture, and sprinkle with the remaining Parmesan. Bake at 392°F for 20-25 minutes until golden brown. Serve hot, garnished with watercress.