You must be logged in to bookmark
Log In / Sign Up
You must be logged in to rate
Log In / Sign Up
rate recipe

Asparagus & Goats Cheese Puff Pastry Slice

This recipe will be very easy for mid level cooks and offer a couple of challenges for those less accomplished in the kitchen. It may look a little daunting but trust me, if you take your time and follow the recipe you will fly through it and end up with a lovely dish to serve to your friends or family. Don’t forget, if you run into trouble at any stage you can message me on Facebook or Twitter or even email me and I will do my very best to reply within a few minutes.

As usual, I used shop bought puff pastry as making it from scratch is not a job I ever plan on doing again, it’s a total pain and takes ages. Shop bought is fine, most restaurants I know use ready made as well.



Allergens : Contains Gluten & Lactose

Ready Made Puff Pastry – 375g approx

Fresh Asparagus – 2 x 250g packs

Cherry Tomatoes – 10-15

Goats Cheese – 200g


Butter (must be real not a spread) – 115g

Egg Yolks – 2

Lemon Juice – 1 tsp

White Wine Vinegar – 1 tsp

Black Pepper From a Mill – Few Twists



Getting Ready…

You will need – 1 baking tray, 1 sharp knife, 1 chopping board, 1 medium pot, 1 medium bowl and 1 whisk


Pre-heat your oven to 180c GM4


Fill the pot with about 1 pint of water, it doesn’t have to be precise. Stick it on to boil adding 1 tsp of salt


Cut the stems off the asparagus. I made a soup with these – you’ll find the recipe here


Cut the asparagus in pieces roughly two inches long and place in the water and cook for 1-2 minutes, depending on how thick it is. Drain the water from the pot then fill with cold water, drain again and repeat until the asparagus has cooled.


Ready rolled puff pastry will come wrapped in baking parchment, roll it out so that it sits on this parchment.


Cut it in half lengthwise so you are left with two long strips.


Cut a rectangle out of one of the pieces, ensuring you leave a border or about 1 inch all the way around.


Break an egg into a cup and beat with a fork. Using your pastry brush or clean fingers coat the second strip with this. When done, gently lift the frame you cut earlier and place it on top, if you cut them evenly at the start it will fit perfectly. You will be left with a slightly hollow center, this is where the filling will go. Brush some off the egg over the top.


Leave the pastry on the baking parchment and lift it onto the baking tray.


Fill the center with the asparagus making sure it doesn’t overlap onto the edge.


Slice the goats cheese and place on top of the asparagus then dot sliced cherry tomatoes around with a sprinkle of black pepper from a mill on top.


Bake for 10 minutes.


Meanwhile, place about 200 ml of water into the pot you cooked the asparagus in and stick it on to boil.


Then, in a separate small saucepan, make the sauce…


Melt the butter.


Separate the eggs, put the yolk (yellow) in the pyrex or stainless steel bowl, add the mustard and lemon juice or white wine vinegar. Whisk really well.


Sit the bowl in the pot of boiling water so that the water below is heating the bowl.


Turn off the heat under the pot and gently whisk the melted butter into the egg yolks a tiny bit at a time. Keep whisking until all the butter (not the white stuff on the bottom) has been used. You should be left with a thick butter sauce. If it starts to split at any stage, add 1 tsp of boiling water.


Remove the baking tray from the oven then pour the sauce over the top ensuring you keep in away from the sides of the pastry. Stick it back in the oven for a further 15 minutes.


Remove and serve with a nice salad or on it’s own for a quick lunch.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.
Close Cookmode