Name: Mushroom and Asparagus Pastry
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: British
Ingredients: 1 shallot, finely chopped; 3 spring onions, sliced; 3 garlic cloves, finely chopped; Packet of ready-made puff pastry; 150g mushrooms; 50g of asparagus tips; Sprig fresh thyme; Olive oil; Knob of Butter; 50ml White wine; Salt and pepper; Some milk to baste.

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Mushroom and Asparagus Pastry Recipe

This is a simple recipe for some savoury mushroom and asparagus pastry, that is perfect served as a starter, snack or appetizer. These little tartlets are delicious and though they do take some time to make, they can be produced upfront and cooked when you need them.

They are worth the effort and are a great vegetarian starter or appetizer if you need one.

Mushroom and asparagus puff pastry tartlets

I used some ready-made puff pastry from Aldi to make these mini mushroom tartlets. I was actually hoping to make this recipe with some filo pastry, to try and make a mushroom strudel, but I could not find any ready-made filo pastry nearby.

The inspiration for these mushroom and asparagus tarts came from a mention of ‘mushroom strudel’ by Anthony Bourdain in his book ‘Kitchen Confidential’. I developed my own recipe for a mushroom pastry and in this version, I added some asparagus for variation.

It was quite fiddly work to put these mushroom and asparagus pastry appetizers together. I used my dough scraper to work with the dough and cut the lattice strips, which worked well.

Make sure you lightly dust the working surface with some flour, so the pastry does not stick to it, and properly grease your baking tray.

Making the Mushroom and Asparagus Pastry

It is best to use a flat spatula to lift the tarts onto the baking tray, so they do not fall apart. Once they are cooked they do actually hold together better of course. In these one’s I placed an asparagus tip on either side of the mushrooms, which helped to keep the mushrooms in place.

If you cut the tips into three pieces, before doing this, then when you bite into them you will not have to bite through the asparagus with your teeth, and they will be easier to eat.

Getting the lattice strips crimped to the base is quite tricky and takes some patience. So I would recommend not to make these if you are in a hurry!

You can see that some of the lattice strips broke during baking. These were the ones that were too thin or already damaged before I cooked them. So the advice here is to make the strips as wide as you can.

I hope you try this simple recipe. Please let me know how you get on in the comments section below!

How to make mushroom and asparagus pastry

Mushroom and Asparagus Pastry

This easy recipe for some tasty mushroom and asparagus pastry tarts gives you a delicious savoury puff pastry snack to impress your friends. Perfect as a starter or appetizer.

Prep Time 40 minutes

Cook Time 25 minutes

Total Time 1 hour 5 minutes

Ingredients

1 shallot, finely chopped
3 spring onions, sliced
3 garlic cloves, finely chopped
Packet of ready-made puff pastry
150g mushrooms
50g of asparagus tips
Sprig fresh thyme
Olive oil
Knob of Butter
50ml White wine
Salt and pepper
Some milk to baste.

Instructions

Finely chop the mushrooms, shallot and garlic. Cut the asparagus tips into 3 pieces. Then saute the shallot and garlic together in some olive oil for about 2 minutes.
Then add the mushrooms, thyme and the butter and cook over medium heat for another 2 minutes, stirring regularly.
Finally, add the spring onions, the asparagus and the white wine and bring to a simmer. Simmer for 5 minutes or until the wine has evaporated.
Then remove from the pan and allow the mushroom mixture to cool. In the meantime prepare the pastry.
On a flat surface roll out the puff pastry sheets to the required thickness. Then cut some rectangular shapes about 15cm x 6 cm or 12cm x 6cm, depending on your preference. Cut some pastry strips about 1cm x 12cm to use for the lattice on the top.
When the mushrooms and asparagus have cooled, add to the top of the rectangular pastry. I assembled the pastry with the asparagus on the outside in a line and the mushrooms in the middle. The asparagus helped to keep the mushrooms in place.
Then roll up the edges to create a base to attach the lattice strips to. Wet the pastry with milk and attach the lattice strips on the top, making sure the pastry strips are well joined to the base.
This process is quite fiddly and may take some time. In the meantime, pre-heat the oven to 180C.
When the pastries are ready, place on a pre-greased baking tray and baste the top with milk.
Put in the oven at 180C for 25 minutes, or until the pastry has cooked and is a golden brown colour.
Allow a few minutes to cool down a bit before serving, or eat cold later.