Finger Food
Asparagus and Camembert Mini Pastries
Very easy and tasty little pastry pies.
INGREADIENT
- 3 sheets puff pastry thawed
- 215 g canned asparagus drained
- 250 g camembert cut into strips
- 1/2 cup cream
- 1 egg
- 1 pinch salt and pepper *to taste
Direction
- Lightly oil 2 x 12 hole mini muffin pans.
- Cut out 24 rounds of puff pastry using a 6.5cm cutter and line pan holes.
- Place asparagus in pie shell and top with cheese strips.
- Combine egg and cream in a jug and season with salt and pepper.
- Pour egg mixture over the top of the asparagus and cheese. Do not overfill.
- Bake at 190C for about 25 minutes or until golden brown.
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