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


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