Asparagus, Ham and Brie Pastries – flaky puff pastry wrapped around thin slices of ham, with gooey melted Brie, fresh asparagus and some red currant jelly added for a little sweet-tart combo. It’s hard to pinpoint exactly what time of the day these are best served: I’ve enjoyed them for brunch, lunch and dinner – hot and cold leftovers. Suffice to say they were splendid each time. I love them served as part of a leisurely brunch because they can be assembled ahead of time and popped into the oven just before serving with no extra work needed. But they’re so good, and so easy served with a salad for lunch or dinner. Take your pick or try them several times for any time of the day.Jump to Recipe
For me it’s hard to deny the allure of pastry and I’m certain I’m not alone. Puff pastry (I used the store-bought kind) is both light and intensely satisfying. With flakes of it inevitably landing on my somewhat voluptuous chest only to be consumed greedily when I notice their presence. Use a fork and knife for these or pick them up and eat them in your fingers, depends on the company you’re sharing them with and whether or not there’s salad involved, something I like to serve with savory pastries, not for the nutritional virtues of salad but for the textures and flavors that marry so well with pastry and salad, even for brunch.
And speaking of, I thought these’d be nice for a father’s day brunch or just because. They’re easy to make – requiring very little kitchen prowess, use only a few ingredients and they’re delicious. It’s pastry for heaven’s sake, what’s not to love? Ham, Asparagus and Brie Pastries…try them. Oh and while you’re at it, take a peek at these other pastry recipes that I love and I think you will too.
ASPARAGUS, HAM AND BRIE PASTRIES
- baking sheets
- A little all-purpose flour for dusting
- 1 package ready-rolled, store-bought puff pastry 2 sheets about 1.1lbs, thawed according to package directions
- 8 teaspoons red currant jelly scant teaspoons
- 8 oz ham 16 very thin slices
- 8 oz Brie cheese, cut into 8 long slices I usually eat the end pieces
- 2 bunches asparagus, trimmed you’ll need 4 to 5 spears for each pastry depending on the thickness
- Sea salt and freshly ground pepper
- 1 egg, beaten
- 2 teaspoons sesame seeds
- Preheat the oven to 375°F (190°C) convention (fan-forced) or 400°F (200°C) without the fan. Line two baking sheets with parchment paper.
- Lightly dust a clean counter with a little flour. Roll one sheet of pastry until it’s 10 x 10 inches square. Cut into 4 squares.
- Spread each square with a scant 1 teaspoon of red currant jelly. With each square of pastry turned like a diamond shape with a point facing you, arrange 2 sliced of ham down the center of the pastry, then a slice of Brie then 4 or 5 asparagus spears so the ham Brie and asparagus all run in the same direction. Season with a little salt and pepper. Fold the left corner over the asparagus, brush it with egg, fold the other corner over the top (see one of the images if you’re unsure how to do it). Arrange the pastries on a baking sheet in a single layer. Brush with more egg then sprinkle with sesame seeds. Repeat with the remaining sheet of pastry, red currant jelly, ham, Brie, asparagus, egg and sesame seeds. Place on the second baking sheet. Bake for 30 to 35 minutes until golden brown and the pastry is puffed. Let stand on the baking sheet for a few minutes before serving. Serve hot. Makes 8.