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Hathersage, Derbyshire   |   info@cowclose.farm   |   01433 659356

©2017 by Cow Close Farm Ltd

Asparagus and Stanage Millstone puff pastry with thyme honey

Great as an appetiser, lunch, or picnic. An easy wow for entertaining



Prep time 15 minutes

Cook time 20 minutes

Makes 8 pastries


Ingredients

1 bunch asparagus

1 tbsp rapeseed oil

Salt and freshly ground pepper

2 sheets of puff pastry, thawed

80-90 grams of Stanage Millstone, cut into slices

1 egg, beaten


Thyme honey

4 tbsp honey

2 tbsp butter

1 tbsp fresh thyme leaves


· Preheat the oven to 190C/375F

· Line a baking tray with greaseproof paper

· Snap the woody ends off the asparagus. Toss with the rapeseed oil, salt and pepper.

· Roll the pastry sheets out on a floured surface and cut into 8 squares

· Place a piece or two of Stanage Millstone (an 8th of total cheese) onto each piece and a handful of asparagus

· Take 2 opposite corners of the pastry and wrap up and over the asparagus to enclose

· Transfer to baking tray and brush with egg. Repeat with the remaining squares.

· Oven bake for 20-25 minutes until golden brown

· Meanwhile melt the honey, butter and thyme over a low heat.

· Serve the pastries with a drizzle of thyme honey


Source - Half baked harvest