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Goat's cheese and asparagus vol-au-vents
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Prep Time:
70 minutes
Cook Time:
50 minutes
Total Time:
120 minutes
Make easy 2-ingredient pastry cases filled with creamy goat's cheese and asparagus for a delicious treat.
Ingredients:
  • 6 sheets frozen puff pastry, just thawed
  • 1 egg, lightly whisked
  • 150g goat’s cheese
  • 125ml (1/2 cup) pouring cream
  • 11.80 gm Dijon mustard
  • 40.00 ml chopped fresh continental parsley
  • 20.00 ml chopped fresh dill
  • 18 baby asparagus spears, blanched, halved
  • Balsamic glaze, to serve
  • Baby beetroot leaves, to serve
Instructions:
  • Prepare 2 baking trays with parchment paper. Layer one sheet of pastry on a clean surface, brush with egg, add another sheet of pastry, brush with egg, and top with a third sheet of pastry brushed with egg. Cut out 9 discs using a 6.5cm cutter, then lightly press a 4.5cm cutter into each disc, cutting three-quarters of the way through. Gently transfer the discs to the trays. Repeat the process with the remaining pastry to make 9 more discs. Chill in the freezer for 20 minutes.
  • Preheat your oven to 200C/180C fan forced. Bake the pastry discs until they are light golden and dry to the touch, around 20-25 minutes. Carefully lift out the inner circles of pastry and bake the cases for an additional 5-10 minutes until the centers are crisp. Finally, remove the pastry cases from the oven and fill them with your favorite filling.
  • In a bowl, mix goat’s cheese, cream, mustard, parsley, and dill. Season with salt and pepper. Spoon the mixture into vol-au-vent cases, then add asparagus. Drizzle with balsamic vinegar and garnish with beetroot leaves.

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