Ingredients:
1 packet ready-rolled puff pastry
Beaten egg or milk, to glaze
1 pack of soft cream cheese
Cooked asparagus spears
Preheat the oven to 200C. Line a baking tray with parchment.
Lay the pastry on a floured board and, using a sharp knife, cut it into eight or twelve pieces. Lay the pastry rectangles on the baking tray – don’t put them too close together as they are going to expand. You might need two trays, or to cook several batches. Brush with a little beaten egg or milk, and bake for 15 minutes until they have puffed up and are cooked through but not too brittle.
Set aside to cool for a few minutes, then carefully slice each one in half, horizontally, to make a top and a bottom.
Spread the cut edges of the pastry with soft cheese, then arrange the cooked asparagus on top of the pastry bottoms, and sandwich with the pastry tops. You can make these with cold, precooked asparagus or warm, freshly steamed asparagus.
