Puff Pastry Pouches with Asparagus, Prosciutto and Mascarpone Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 24) |
Ingredients
- 640 g puff pastry
- 1 egg (s), whisked
For the filling:
- 250 g asparaus, reen or white, weihed ready to cook
- 60 g ham (prosciutto), finely sliced
- 2 tablespoon mascarpone
- little chervil, finely chopped
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Halve the asparagus spears lengthways and cut across into 5 mm wide pieces.
- Heat a little oil or clarified butter in a non-stick frying pan, add the asparagus pieces, reduce the heat. Steam the vegetables until they are firm to the bite, shaking the pan occasionally (green asparagus approx. 5 minutes, white asparagus 7-10 minutes). Take the asparagus out of the pan and let it cool, mix with the remaining ingredients. Season to taste with salt, pepper and possibly a little sugar.
- Preheat the oven to 220 degrees U / O.
- Do not roll out the puff pastry too thinly (it works better with what has already been rolled out) and cut into rectangles of 6 x 12 cm. Put 1 teaspoon of filling on one side of each piece of dough, brush the edge of the pastry with a little water, fold the rectangles together and press the edges with a fork. Brush the bags with egg and bake in the middle of the oven for 12-15 minutes until golden brown.
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