Creamy asparagus puffs

Contains pork – recipe is for non-Muslims only
Pastry parcels with smoked ham, cream cheese and seasonal green veg. Serve with a crisp side salad

  • Prep:20 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 567
  • fat 40g
  • saturates 11g
  • carbs 37g
  • sugars 3g
  • fibre 2g
  • protein 16g
  • salt 1.2g


  • plain flour, for dusting
  • 375g block all-butter puff pastry
  • 150g pack cream cheese
  • 4 thin slices cooked smoked ham
  • 400g asparagus spears, trimmed
  • 1 medium egg
  • crispy salad, to serve


  1. Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. On a lightly floured work surface, roll out the pastry to a large square measuring about 30 x 30cm, then cut into 4 squares, each measuring 15 x 15cm.

  2. Spread a quarter of the cream cheese onto each square, leaving roughly 1cm space around the edges. Wrap a slice of ham around 4-5 asparagus spears. lay the bundle on top of the cream cheese, season, then brush the edges of the pastry with a little beaten egg.

  3. Loosely wrap two edges of the square to meet over the asparagus bundle, ensuring you have the top and bottom of the asparagus showing. Brush the pastry with beaten egg and place on the baking tray. Bake for 20-25 mins until the pastry is cooked, golden and puffed, and the asparagus is tender. Serve immediately with a crisp seasonal salad.

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