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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Elegant looks and easy preparation. Ingredients:
1 lb puff pastry, thawed |
1 egg, beaten |
8 ounces sweet potatoes |
4 ounces baby asparagus spears |
2 tablespoons butter |
1 small leek, sliced |
5 small button mushrooms |
1 teaspoon lime juice |
1 teaspoon chopped fresh thyme |
1 pinch dry mustard |
salt and pepper |
Directions:
1. Preheat oven to 400F/200°C.
2. Cut the thawed dough into 4 equal pieces.
3. Roll each piece out to 5 /13 cm square.
4. Place on dampened cookie sheet and score/cut a 3 / 7 cm square inside.
5. Brush lightly with beaten egg.
6. Bake in oven for about 20 minutes, until the pastry is risen and golden brown.
7. Meanwhile make the filling:.
8. Cook the sweet potato in boiling water for about 15 minutes, until tender.
9. Drain well and set aside.
10. Blanch the asparagus for 10 minutes, until tender and drain and set aside.
11. Remove the puff pastry from the oven. Carefully cut out the inner square with a sharp knife; lift off and set aside.
12. Melt the butter, add the leek and the sliced mushrooms and sauté for 2-3 minutes.
13. Add the lime juice, thyme and mustard powder; season well with salt and pepper.
14. Stir in sweet potatoes and asparagus.
15. Spoon the mixture into the shells; top with the reserved lids and serve immediately.
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