Asparagus and beans in phyllo pastry
Ingredients
- 24 asparagus spears
- 36 mange tout
- 24 green string beans
- 400g phyllo pastry
- 200g butter, melted, for brushing
- 125ml (½ cup) crème fraîche
- juice of 1 lemon
- salt and freshly ground black pepper, to taste
Instructions
1
Blanch the asparagus, mange tout and beans in boiling water for 2 minutes. Drain and plunge into ice water. Drain and set aside until needed.
2
Preheat the oven to 180°C.
3
Cut the phyllo sheets into 20cm-wide strips. Brush each strip with melted butter and place 4 strips on top of one another so that you have 6 phyllo stacks.
4
Spread 15ml (1 tbsp) of crème fraîche in the middle of each pastry stack. Top with 4 asparagus spears, 6 mange tout and 4 beans. Drizzle with lemon juice and extra melted butter and season.
5
Fold over the sides of each pastry stack to enclose the filling. Brush the parcels with the remaining melted butter, place on a baking sheet and bake until golden, about 20 minutes. Serve immediately.
