Ingredients
- 2 tbsp of milk
- 150 g of feta, crumbled
- 1 handful of dill, fresh
- 400 g of puff pastry
- 3 tbsp of olive oil
- 1 lemon
- 24 asparagus, spears
- salt to taste, black pepper to taste
Method
Step 1
Preheat the oven to 200°C/180°C fan/Gas 6.Step 2
Roll out the puff pastry on a lightly floured board and cut out 6 rectangles (approx. 7 x 12cm).Step 3
Lift them onto a nonstick baking sheet and mark a border (don’t cut right through the pastry) about 1cm from the edge.Step 4
Brush with milk and bake for 25 mins until well-risen and golden.Step 5
Remove from the oven and cut away the centre of the pastry to form boxes, like vol-au-vents.Step 6
Meanwhile, cook the asparagus spears, in boiling water for 5 mins.Step 7
Drain and toss with the juice and finely grated zest of the lemon, olive oil and seasoning (salt and pepper to taste).Step 8
Pile the spears into the pastry cases and top with the feta and fresh dill.