Asparagus Spear Pastry Cups
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
- Ingredients
- 10 ozs Puff pastry
- 2 Tbsps cream
- 2 cups green Asparagus (lower third peeled, spears cut into 3 cm long pieces)
- 2 cups Oyster mushrooms (sliced)
- 1 Tbsp butter
- 4 eggs
- 4 Tbsps milk
- ⅔ cup Goat cheese (crumbled)
- 1 tsp pink peppercorns
- fresh Fresh herbs (to garnish)
Preparation steps
1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with greaseproof paper.
2.
If necessary, roll out the puff pastry approx. 3-4 cm thick. Cut out 16 circles (approx. 7 cm in diameter). Cut a hole (approx. 4 cm in diameter) in 8 of the circles to create rings.
3.
Place the circles on the prepared baking try and brush the edges with water. Place a ring on top of each circle, press down gently and brush with the cream. Bake for around 15 minutes until golden brown. Remove from the oven and leave to cool.
4.
Blanch the asparagus in salted boiling water for 5-6 minutes until al dente. Drain.
5.
Fry the mushrooms in hot butter for around 2 minutes.
6.
Mix together the eggs and the milk, pour over the mushrooms and scramble. Add the asparagus, remove the pan from the heat and stir in the cheese. Season with salt and ground black pepper and transfer the mixture to the vol-au-vents. Serve garnished with peppercorns and fresh herbs.
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