Asparagus Puff Pastry Parcels

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Quick, easy and downright delicious – these asparagus puff pastry parcels are the perfect party food! Pull these out the oven with some bacon halloumi bites and stromboli and your guests will love you forever!

I’ve been hammering the sweet recipes lately and thought I’d switch it up a bit with these tempting savoury bites!

They are one of those bakes that look seriously impressive, but are actually very simple to make. That’s the kind of baking I like to do!!

Can you make puff pastry parcels in advance?

With this particular recipe, I would recommend baking them fresh as that’s when they taste their best. If you really needed to though, you could reheat them in a moderate oven for 5-10 mins just before serving. Alternatively, you could prepare them earlier the same day then bake once your guests have arrived.

How do you fold puff pastry parcels?

In this recipe, I’ve kept it very simple. You simply cut a square, turn it round to look like a diamond, add the fillings, then wrap one side over the other. Couldn’t get any easier than that!

What can I make with puff pastry scraps?

No one likes waste do they?! My favourite thing was always my Gran’s cheese straws. She used to brush with egg, scatter with grated cheese, cut into strips, twist and bake. If you have a sweet tooth, you could always brush any scraps with milk or beaten egg, bake then sprinkle over some icing sugar.

How to make asparagus puff pastry parcels

I promise, it’s super simple!

• Roll the puff pastry out to approx 43 x 33cm, square off the edges and cut into 12 squares.
• Trim the asparagus to size then toss in the oil, salt and pepper.
• Thinly slice the tomatoes and grate the cheese.
• Diagonally lay 2 tomato slices, 3 asparagus tips and grated cheese onto each pastry square.
• Fold each side up and over then pinch to seal.
• Brush with egg, crack on some black pepper and bake.

Recipe ingredients

Here’s everything you need to know about the ingredients for this recipe.

• Flour – This is just for dusting so any type you have is fine.
• Puff Pastry – You can of course make your own but I find the ready rolled versions much more hassle free!
• Asparagus – I used asparagus tips and trimmed them to size which worked perfectly for this recipe.
• Oil – A good quality olive oil works best here.
• Salt & Pepper – Sea salt and freshly cracked black pepper are great
• Tomatoes – Ripe tomatoes on the vine give a wonderful flavour in these puff pastry parcels.
• Cheese – Gruyere melts well and has a strong flavour making it the perfect choice for this recipe!
• Egg – Free range organic are my favourite but whatever you have will be fine as it’s only used for a glaze.

Recipe tips

I try to keep all my recipes as simple as possible but even I make mistakes sometimes!! Here’s a few handy tips to help you get this recipe right first time…

1. Make sure your puff pastry is pretty cold when you bake these or it could leak butter in the oven and may not be as good as they could be.
2. Don’t overfill them or they will be hard to wrap and seal.
3. Remember to brush with egg before baking to get a lovely golden finish.
4. Want a meat option? Switch the tomato out for some prosciutto.
5. Want a vegan option? Most pre-made pastry is naturally vegan (do check the label though!) then switch out the cheese for vegan cheese and brush with dairy free milk.
6. Bake in batches so as not to overcrowd the baking tray.
7. Worried about sticking? Line your tray with baking paper or a silicone baking mat just to be sure they’ll slide off with ease.

Other recipes you might like…

• Cheesy rosemary and thyme thumbprint cookies
• Bacon halloumi bites
• Festive star pull apart bread
• Bruschetta
• Spicy rosemary thins

Asparagus Puff Pastry Parcels – Step by Step Picture Recipe

Here is what you will need to make 12.

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

• Flour, for dusting
• 1 x 375g (13.2 oz) Pack of Ready Made Puff Pastry
• 250g (8.8 oz) Asparagus
• 1 tbsp Olive Oil
• Salt & Pepper
• 2 x Ripe Tomatoes, finely sliced
• 195g (1 + 3/4 Cup) Gruyere Cheese, grated
• 1 Egg, beaten

Essential equipment

• Rolling Pin
• Sharp Knife
• Mixing Bowl
• Baking Tray
• Pastry Brush

Instructions

Preheat your oven to 220ºC/Fan 210ºC/428ºF. Lightly dust your work surface with a little flour and lay your pre-made, ready rolled puff pastry (1 x 375g | 13.2 oz pack) out on it.

Take your rolling pin and roll the pastry out to approximately 43 x 33cm (17 x 13″).

Then square off the edges with a sharp knife…

Next, cut the rectangle into 12 evenly sized squares and trim the asparagus (250g | 8.8 oz) so it’s the same length as the diagonal.

Then place the trimmed asparagus tips into a mixing bowl and toss with the olive oil (1 tbsp) and a generous helping of salt and pepper.

Now you’re ready to assemble! Take a puff pastry square, turn it diagonally (so it looks like a diamond) then place two slices of tomato down the middle.

Then top with 3 trimmed asparagus tips.

Followed by 1-2 tbsp of the grated gruyere cheese (195g | 1 + 3/4 Cup).

Next, lift up both corners on either side of the filling and fold them tightly over one another. Pinch carefully to seal.

Repeat this for all 12 then transfer them to a lined baking tray. You may need to bake these in batches so as not to overcrowd the tray, that’s absolutely fine.

Using a pastry brush, brush each puff pastry parcel with beaten egg and grind some fresh black pepper over the top.

Finally, pop them into the preheated oven to bake for 13-16 mins until a lovely golden colour.

You can then transfer them to a wire rack while you bake the remaining puff pastry parcels (if you baked them in batches).

All that’s left to do now is serve them up to your guests while they’re still nice and warm.

Have you made this recipe?

Have you made these gorgeous asparagus puff pastry parcels? I’d love to know if you have! Send me your pics, comments and questions on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.

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Asparagus Puff Pastry Parcels - Printable Recipe

Yield: 12

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

These quick and elegant asparagus puff pastry parcels are easier to make than you might think and guaranteed to keep your guests happy!

Print

Ingredients

• Flour, for dusting
• 1 x 375g (13.2 oz) Pack of Ready Made Puff Pastry
• 250g (8.8 oz) Asparagus
• 1 tbsp Olive Oil
• Salt & Pepper
• 2 x Ripe Tomatoes, finely sliced
• 195g (1 + 3/4 Cup) Gruyere Cheese, grated
• 1 Egg, beaten

Essential Equipment

• Rolling Pin
• Sharp Knife
• Mixing Bowl
• Baking Tray
• Pastry Brush

Instructions

1. Lightly dust your work top with flour and preheat the oven to 220ºC/Fan 210ºC/428ºF. Lay out the puff pastry.
2. Roll out the pastry to 43 x 33cm (17 x 13") and square off the edges with a knife.
3. Cut the pastry into 12 squares then trim the asparagus the same length as the diagonal.
4. Toss the asparagus with the oil and plenty of salt and pepper in a mixing bowl.
5. Lay a puff pastry square like a diamond then place 2 slices of tomato down the middle.
6. Top with 3 asparagus tips and 1-2 tbsp of the grated gruyere.
7. Lift the left and right corners up over the filling and wrap tightly. Pinch the pastry to seal it. Repeat for all the pastry squares.
8. Place them on a lined baking tray (it's ok if you need to bake in batches), brush with beaten egg and crack black pepper over the top.
9. Bake for 13-16 mins until a deep golden colour. Serve immediately.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

• 
  Silpat Non-Stick Baking Mat
• 
  MasterClass Non-Stick Baking Tray 35 x 25 cm

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 266Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 33mgSodium: 230mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 8g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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