Mushroom and Asparagus Pastry Recipe
This is a simple savoury mushroom and asparagus pastry recipe, 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.
These snacks however 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 when I was sourcing ingredients 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 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, it makes them easier to eat. When you bite into them you will not have to bite through the asparagus with your teeth, and they are more likely to stay together.
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