Sunday, June 04, 2006

Puff Pastry with Asparagus

Puff Pastry with Asparagus
1 pkg Puff Pastry (Tender flake 397 g)

1/2 cup cheese, grated (any kind, I used cheddar to give it colour)
1 bunch asparagus, peeled
4 big size mushrooms, brushed, sliced
2 tbsp extra virgin olive oil
Crushed red pepper

For the Puff Pastry, follow the instructions on the box. Each block of pastry rolls out into a 12-inch (30 cm) square. You will use only one block for this recipe. For the other block you can bake Talas Boregi or Puff Borek. Roll it and place on parchment paper. Make 1 cm wide frame with a knife. This part will puff up when baked. Make holes inside the frame using a fork. This part won't be puffy when baked.

Preheat the oven to 350 F (175 C). Put the pastry on the oven tray and bake for 10 minutes. If the center puffs up, use a fork to bring it down. Sprinkle the cheese, place the asparagus and mushrooms all over the inside part. Then sprinkle the red pepper, salt and pepper. Pour olive oil all over. Increase the heat to 400 C (200 F) and bake for another 15-20 minutes. Cut in square pieces with a pizza cutter and serve as an appetizer.

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