Great served as a starter, or accompanied by veg for a main course. These feuilletés can also be taken on picnics, but I think they’re best served warm…
– 320g pack of ready rolled puff pastry
– 200g asparagus tips
– 170g Gruyère cheese, cut into 1cm cubes
– 160g diced pancetta
– 3 tbsp crème fraîche
– 4 tbsp Parmesan or Grana Padano, finely grated
– 2 egg yolks
– 1 tbsp milk
– Salt and pepper
1. Remove the pastry from the fridge and leave it to reach room temperature while you prepare the rest of the ingredients.
2. Steam the asparagus tips for 3-4 minutes until tender. Remove, and leave to cool. Once cool, cut each one into three equal parts.
3. Fry the pancetta until starting to crisp up. Remove from the pan, and drain on kitchen paper.
4. In a small bowl, mix the crème fraîche with 2 tbsp of the Parmesan/Grana Padano, along with salt and pepper to taste.
5. In a separate bowl, beat the egg yolks and milk together.
6. Flour your work surface, and remove half of the sheet of puff pastry from the packet. Place this half on the floured surface, and roll out even thinner, so that you have a square of about 30cm by 30cm. Cut this square into four quarters.
7. Divide your Gruyère, asparagus and pancetta in half (half will fill these four squares, half will fill the rest of the pastry). Place about a dessert spoon full of the crème fraîche mixture in the centre of each of these four squares. Divide your asparagus between the four squares, placing on top of the crème fraîche mixture. Dot each square with the cubes of Gruyère and cooked pancetta.
8. Brush the edges of the four squares of pastry with the egg and milk mixture. You now need to fold in the sides like an envelope: fold two opposite corners into the centre, one overlapping the other, and press to ensure that the seams are sealed. Fold in the other two corners in the same way, sealing well so that the filling doesn’t escape when cooking. Make a small hole in the top of each pastry parcel so that steam can escape while in the oven, and place all four on a lightly greased baking tray.
9. Repeat steps 6-8 with the other half of the pastry.
10. Preheat your oven to 200C. Brush each feuilleté with the remaining egg and milk mixture, and then sprinkle over the remaining 2 tbsp of Parmesan or Grana Padano.
11. Bake in the oven for around 25 minutes, until the tops of the feuilletés are golden brown. Serve immediately.
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This recipe forms my entry to the Rix Petroleum Recipe Of The Month competition. For more information, visit www.rix.co.uk/aga-cooker-recipes.