These puff pastry bundles filled with vegan asparagus and cheese are the ideal quick and simple appetiser, side dish, or savoury brunch recipe! Additionally, they work well as a chic Mother’s Day snack with a green salad or on any other spring day when you want a quick lunch or dinner.
Ingredients:
- 1 sheet of puff pastry, thawed
- 8 asparagus spears, trimmed
- 1/2 cup shredded Gruyere cheese
- 1 egg, beaten
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry sheet on a lightly floured surface and cut it into 8 squares.
- Place an asparagus spear on each square and top with shredded Gruyere cheese.
- Season with salt and pepper to taste.
- Fold the edges of the puff pastry up and over the asparagus and cheese, forming a bundle.
- Brush each bundle with the beaten egg.
- Place the bundles on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until the puff pastry is golden brown and puffed up.
Nutrition Facts (per serving, recipe makes 8 servings):
- Calories: 170
- Total fat: 11g
- Saturated fat: 4.5g
- Cholesterol: 30mg
- Sodium: 170mg
- Total carbohydrate: 12g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 6g
