Goats cheese and asparagus vol-au-vents

Goats cheese and asparagus vol-au-vents

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Try your hand at making our 2-ingredient pastry cases and top them with a creamy goats cheese and asparagus filling.

The ingredient of Goats cheese and asparagus vol-au-vents

  1. 6 sheets frozen puff pastry, just thawed
  2. 1 egg, lightly whisked
  3. 150g goatu2019s cheese
  4. 125ml (1/2 cup) pouring cream
  5. 2 teaspoons Dijon mustard
  6. 2 tablespoons chopped fresh continental parsley
  7. 1 tablespoon chopped fresh dill
  8. 18 baby asparagus spears, blanched, halved
  9. Balsamic glaze, to serve
  10. Baby beetroot leaves, to serve

The instruction how to make Goats cheese and asparagus vol-au-vents

  1. Line 2 baking trays with baking paper. Place 1 sheet of pastry on a clean work surface. Brush with egg. Top with another sheet of pastry and brush with egg. Top with a third sheet of pastry and brush with egg. Use a round 6.5cm cutter to cut out 9 discs. Use a round 4.5cm cutter to press lightly on each disc, cutting into three-quarters of the pastry (donu2019t cut through or twist the cutter). Transfer the discs to a prepared tray. Repeat with remaining pastry to make 9 more discs. Place in the freezer for 20 minutes to rest.
  2. Preheat oven to 200C/180C fan forced. Bake the pastry discs for 20-25 minutes or until light golden and dry to touch. Use a small sharp knife to gently lift out the inner circles of pastry and discard. Bake cases for a further 5-10 minutes or until centres are crisp. Remove and add your choice of filling.
  3. Combine the goatu2019s cheese, cream, mustard, parsley and fdill in a bowl. Season. Spoon into vol-au-vent cases. Add asparagus. Drizzle with balsamic. Top with beetroot leaves.

Nutritions of Goats cheese and asparagus vol-au-vents

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