READY IN
25 mins
Asparagus, Pancetta and Puff Pastry Parcels Recipe

Asparagus, Pancetta and Puff Pastry Parcels

Graham

Recipe by  

You'll love these little bundles of springtime - bundles of asparagus, pancetta, parmesan cheese and puff pastry make this a super simple appetizer. These little parcels are super simple. Nothing complicated here. All you need is some store-bought frozen puff pastry, fresh asparagus, pancetta, parmesan cheese, and a little olive oil. Feel free to use bacon or even thin deli ham in place of the pancetta if you prefer. And if you've got a different cheese in the fridge you'd rather use up, be my guest. Simplicity is the name of the game here! These tasty parcels make a perfect appetizer, light lunch or side dish.

      Preparation Time: 10 Minutes

      Cooking Time: 15 Minutes

Ingredients for Asparagus, Pancetta and Puff Pastry Parcels

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
8 oz
(about 25 sticks) young asparagus
1 oz
parmesan cheese, grated or thin sliced
2 oz
(about 8 thin slices) pancetta
1 sheet
puff pastry
1 tablespoon
olive oil
 
salt and pepper
1 large
egg (+ 1 tablespoon water, for egg wash)

 

How to Cook Asparagus, Pancetta and Puff Pastry Parcels

  1. On a lightly floured surface, roll out the puff pastry and cut into 8 squares of about 6" (15cm) on each side. Remove the woody ends from the asparagus coat in olive oil and sprinkle lightly with salt and pepper.
  2. To make the bundles, take a square of puff pastry and brush with egg wash. Place a slice of pancetta on the pastry square, followed by 3-4 stalks of asparagus (depending on their size) and finish with parmesan cheese. Wrap the pancetta around the asparagus, then wrap the whole contents with the puff pastry. Make sure the puff pastry overlaps and press together to seal. Brush the puff pastry with more egg wash then place the parcels on a sheet pan with parchment paper. Cook in a preheated hot oven (Mk 7 - 425ºF - 220ºC) until the pastry is golden and puffed, about 12 minutes. Serve immediately (2 per person).

 
Graham GRAHAM'S HOT TIP:
You can substitute bacon or deli ham for the pancetta, if desired.
 
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