Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Asparagus, ham and gruyère pastry parcels recipe

1 star
2 star
3 star
4 star
5 star

10 ratings

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

Perfect with:

Asparagus Bundle
Harvested by hand when at their most sweet and tender

If you don't have any pears, try using apples

Each serving contains

Energy
1545kj
370kcal 19%
Fat
19g 27%
Saturates
9g 47%
Sugars
4g 4%
Salt
1.5g 25%

of the reference intake
Carbohydrate 33.6g Protein 16.1g Fibre 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.

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.

See more Budget recipes