There’s something that is so fresh and so hearty about asparagus. It’s a vegetable that my entire family will eat as well so it’s easy to see how we’ve found inspiration with one of our favorite flavors.
Asparagus Puffed Pastry Pocket
- 1 cup chopped asparagus
- Optional: use the tops of 8 additional pieces to add to the tops of each pastry at the end.
- 1 cup baby Swiss chard
- 2 tablespoons nutritional yeast
- 1 cup ricotta
- salt, pepper and minced garlic to preference
- 2 sheets puff pastry (we typically use a refrigerated one vs frozen). I cut them into quarters and make four hand pies from each one, so 8 total hand pies.
Wash the vegetables, cut the asparagus into thirds and then use a blender or food processor to break them down into smaller pieces and mix with the ricotta, nutritional yeast and seasonings.
Preheat the oven to 400 degrees.Open the puff pastry and lay out on parchment paper on your tray. Cut the pastry sheets into four even pieces each.
Add filling to one half of each of the 8 pieces, fold in half and use a fork to press them closed.
If adding the asparagus to the tops; cut two thin lines about 1 inch away from each other, going in the same direction. Carefully lift one side of the opening and weave the asparagus spear through.
Bake for 30 minutes or until fully puffed up and golden brown. Allow to cool for a few minutes before enjoying.