asparagus, ham & cheese pastries

It’s hard to pinpoint exactly what time of the day these are best served. I’ve had them for brunch, lunch and dinner – hot and cold leftovers, and suffice to say they were splendid each time. I love them served as part of a leisurely brunch because they can be assembled ahead of time and popped into the oven just before serving. But they’re so good – and so easy, served with a salad for lunch or dinner. Take your pick or try them several times for any time of the day. The recipe can easily be halved or doubled for a crowd.

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Asparagus, Ham & Cheese Pastries

Prep Time20

Cook Time35

Total Time55

Servings:

Calories: 375kcal

US Customary - Metric

A little all-purpose flour for dusting
1 package ready-rolled store-bought puff pastry (2 sheets about 1.1lbs), thawed according to package directions
8 teaspoons red currant jelly scant teaspoons
8 oz ham 16 very thin slices
8 oz Brie cheese cut into 8 long slices (I usually eat the end pieces)
2 bunches asparagus trimmed (you’ll need 4 to 5 spears for each pastry depending on the thickness)
Sea salt and freshly ground pepper
1 egg beaten
2 teaspoons sesame seeds

Preheat the oven to 375°F (190°C) convention (fan-forced) or 400°F (200°C) without the fan. Line two baking sheets with parchment paper.
Lightly dust a clean counter with a little flour. Roll one sheet of pastry until it’s 10 x 10 inches square. Cut into 4 squares.
Spread each square with a scant 1 teaspoon of red currant jelly. With each square of pastry turned like a diamond shape with a point facing you, arrange 2 sliced of ham down the center of the pastry, then a slice of Brie then 4 or 5 asparagus spears so the ham Brie and asparagus all run in the same direction. Season with a little salt and pepper. Fold the left corner over the asparagus, brush it with egg, fold the other corner over the top (see one of the images if you’re unsure how to do it). Arrange the pastries on a baking sheet in a single layer. Brush with more egg then sprinkle with sesame seeds. Repeat with the remaining sheet of pastry, red currant jelly, ham, Brie, asparagus, egg and sesame seeds. Place on the second baking sheet. Bake for 30 to 35 minutes until golden brown and the pastry is puffed. Let stand on the baking sheet for a few minutes before serving. Serve hot. Makes 8.

Nutrition