Asparagus, ham and gruyère pastry parcels recipe
Make the most of seasonal asparagus with this simple and delicious savoury bake idea. Tender asparagus spears combine with creamy Gruyère cheese and salty prosciutto for a tasty pastry that's perfect as a starter, side or simply a snack!
See method- Serves 6
- 10 mins to prepare and 25 mins to cook
- 370 calories / serving
- Freezable
Ingredients
- 2 x 250g bundles asparagus spears
- 2 tsp olive oil
- 375g pack ready-rolled lighter puff pastry
- 84g pack sliced prosciutto
- 90 Gruyère, coarsely grated
- 1 egg, lightly beaten
Each serving contains
- Energy
- 1545kJ 370.0kcal
- Fat
- 19g
- Saturates
- 9g
- Salt
- 1.5g
- Sugars
- 4g
of the Reference intake
Carbohydrate 33.6gProtein 16.1gFibre 3.2g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C and put a baking sheet inside to heat. Snap the asparagus spears where they naturally break when bent, discard the woody ends and toss in the oil; season.
- Unroll the pastry on its paper and use a sharp knife to cut 6 squares.
- Lift the pastry, still on its paper, onto the hot baking sheet. Loosely wrap 3-4 asparagus spears in a piece of prosciutto and arrange on the pastry at an angle so the spear points to a corner. Top with a handful of grated Gruyère.
- Brush the 2 opposite points of pastry with a little beaten egg, then fold over, overlapping to enclose; press to join. Brush all over with egg and season with black pepper. Bake for 22-25 mins until golden and crisp.
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Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
