Asparagus, goat’s cheese and caramelised onion puffs recipe

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  • Vegetarian
makes: 4
Cost: not
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  • Here’s a recipe that uses asparagus in a deliciously different way. You can use frozen puff pastry to make these mouthwatering treats, which make an excellent lunch dish


    • 500g frozen puff pastry, thawed
    • 250g (9oz) asparagus
    • 2 individual goat's cheeses
    • 2 medium onions
    • 50g (2oz) unsalted butter
    • 25g (1oz) caster sugar
    • Olive oil
    • Beaten egg to glaze


    • Preheat oven to 220°C/425°F/gas 7.

    • Finely slice the onions. Melt the butter in a frying pan and gently sauté onion slices until transparent. Stir in caster sugar, raise the heat and cook until onions are golden brown. Allow them to cool.

    • Roll out pastry to a rectangle approx 36cm x 28cm. Trim edges then cut out into 4 rectangles (each will be approx 18cm x 14cm). Knock up edges of pastry to help give a good rise.

    • Place pastry on lined baking sheet and lightly score a border on each rectangle approx 2-3cm in from the pastry edge (ensure you don’t slice through pastry).

    • Divide cooled onion between pastry rectangles and place within the border.

    • Slice each goat’s cheese horizontally into 6, giving a total of 12 slices. Then halve each slice and scatter over the onions again within the border.

    • Trim or snap off the hardened ends of the asparagus then lay 3-4 spears along the length of the rectangle. Lightly brush asparagus with olive oil.

    • Brush borders of pastry with beaten egg.

    • Bake for 15-18 mins until pastry is risen and golden brown.

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