• Asparagus and beans in phyllo pastry

    Serves: 6
    Cooking Time: 35 mins

    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.

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