Ingredients (10 parcels)
1 pack Familie Wein smoked ham cubes (200 g)
250 g green asparagus
250 g white asparagus
1 tbsp (15 g) butter
100 ml stock
1 pack frozen puff pastry (450 g, 10 rounds)
2 shallots
200 g cream cheese
grated zest and juice from half an orange
1/2 tsp (2.5 ml) sweet mustard
Salt
Freshly ground pepper
1 tsp fresh herbs
1 egg
Preparation
Preheat the (electric) oven to 200°C. Rinse the asparagus, peel the bottom third, cut into chunks about 2 cm in length and fry in melted butter. Pour over 100 ml stock, cover and cook for 5–10 minutes. Drain the asparagus. Allow the puff pastry to thaw following the instructions on the packet. Peel and dice the shallots finely. Mix the cream cheese with the orange zest and juice, then season to taste with mustard, salt and pepper. Stir in the ham cubes, asparagus and shallots. Spoon out the filling onto the pastry discs. Separate the egg and brush the edges with egg white, then fold the pastry rounds to create little parcels. Brush the parcels with beaten egg yolk, place on an oven tray lined with baking paper and cook for about 20–30 minutes until golden brown (electric and gas oven: 200°C or gas mark 4, fan oven 180°C).
Preparation time
30 minutes (approximately), cooking time about 20–30 minutes