Asparagus Spear and Pork Pastries
6,8 / 10
ready in 1 hr 50 min.
- For the pastry
- 1 cup Quark
- 4 tablespoons cream
- 2 eggs
- 8 tablespoons vegetable oil
- 3 cups all-purpose flour
- 2 teaspoons Baking powder
- all-purpose flour (for the work surface)
- For the topping
- 12 spears green Asparagus (lower third peeled, halved diagonally)
- 12 spears white Asparagus (peeled, halved diagonally)
- 1 cup soft Cheese
- 1 cup Chorizo (diced)
How healthy are the main ingredients?egg
Mix together the quark, cream, eggs, oil and 1 tsp salt. Add the flour and the baking powder and knead into a smooth, pliable pastry. Cover and leave to chill in the fridge for around 30 minutes.
Cook the white asparagus in salt water for 10 minutes and the green asparagus for 5 minutes. Drain and leave to cool.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with greaseproof paper.
Roll out the pastry on a floured work surface approx. 0.5 cm thick. Cut into 8 rectangles (each approx. 14 x 6 cm) and place on the prepared baking tray.
Top with the cheese and top with half a green asparagus spear and half a white asparagus spear. Sprinkle with the chorizo, season with ground black pepper and bake for around 25 minutes until golden brown. Serve warm.