2 cups - asparagus
½ cup - roasted red pepper strips
½ tsp - fresh thyme
½ tbsp - olive oil
4 - 6-inch puff pastry squares
1 1/3 cup - goat cheese
1 - egg, beaten
4 - thin prosciutto slices
Preheat the oven to 375F.
Remove the woody ends of the asparagus and cut into 2-inch pieces. If the asparagus is thick, cut the pieces in half lengthwise. Put the asparagus pieces in a bowl then add red pepper strips, thyme and olive oil. Season with salt and freshly ground pepper and stir the mixture together. Set aside.
Round the puff pastry edges with a knife and place on a lined sheet tray. Place the asparagus and pepper mixture on the centre of the pastry, leaving a 1½-inch border on each pastry. Spread the goat cheese evenly on top. Fold the edges of the pastry up halfway over the filling, pinching the edges where necessary to keep the dough from falling. The centre of the filling will be visible. Brush the pastry edges lightly with a whole beaten egg. Fold a slice of prosciutto on top of each pastry.
Bake for 20 minutes or until the asparagus is tender and the pastry is golden brown.
Asparagus, Green (approx 454g) (each)
Scarpones Fire Roasted Red Peppers (340ml)
Herb, Thyme (approx 28g) (each)
Colavita Extra Virgin Olive Oil (500ml)
Tenderflake Puff Pastry (397g)
Woolwich Dairy Gourmet Goat Cheese Plain (113g)
GoldEgg Free Run Eggs Large, brown (dozen)
Soleterra Prosciutto Sliced (125g)