Cheese and bacon puffs with asparagus
Per serving
Serve these simple four‑ingredient puffs as part of a picnic or lunch. You can also add roasted pepper, cherry tomatoes or pesto.
Ingredients
6 serv.Step-by-step instructions
- 1
Preheat the grill to high heat. Lay the bacon on a tray in a single layer and grill for 8‑10 minutes until the edges start to brown. Let cool. Preheat the oven to 180 °C/160 °C convection/gas 4.
- 2
Meanwhile, roll out the puff pastry and cut it into six squares. Place a small mound of cheese in the centre of each square, leaving some cheese aside for sprinkling later. Trim the woody ends of the asparagus spears to about 10 cm long. Arrange four spears diagonally on each cheese mound. Chop the bacon into small pieces and sprinkle them over.
- 3
Working one pastry square at a time, fold the two corners without asparagus towards the centre and gently seal the edges. Repeat with the remaining squares, then sprinkle with the reserved cheese. The puffs can now be frozen for up to three months.
- 4
Transfer the puffs to a parchment‑lined tray and bake for 20‑25 minutes (or 35 minutes if frozen) until golden‑brown. Let cool on the tray for a few minutes before serving.
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