INGREDIENTS
1 sheet frozen puff pastry, defrosted (150g)
4 tsp Dijonnaise mustard
4 slices Swiss cheese (approximately 80g)
4 pieces prosciutto (approximately 60g)
1 can Golden Sun Asparagus Spears (425g), well drained
1 egg, whisked with a fork
1 tsp sesame seeds
1/2 tsp poppy seeds
PREPARATION
- Preheat oven to 180ºC fan bake. Line a large oven tray with baking paper.
- Cut the pastry into four equal squares and lay them out on the prepared tray. Spread mustard in the middle of each pastry square, then top with cheese, prosciutto and asparagus (use 5-6 asparagus spears per bundle).
- Lift two opposite corners of the pastry up and over the asparagus to tightly enclose, securing with a toothpick if needed. Brush with the beaten egg (including under the top corner, to help the pastry stick together) and sprinkle with sesame seeds and poppy seeds.
- Bake for 20-25 minutes, until pastry is puffed and golden brown. Serve immediately
TIPS
- Recipe is easily doubled or tripled to feed a crowd.
- If you prefer more bite-sized bundles, reduce the size of the pastry squares and use fewer ingredients per bundle.