Creamy asparagus puffs

Creamy asparagus puffs

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

Prep: 20 mins Cook: 20 mins


Makes 4
Pastry parcels with smoked ham, cream cheese and seasonal green veg. Serve with a crisp side salad

Nutrition and extra info

Nutrition: per puff

  • kcal567
  • fat40g
  • saturates11g
  • carbs37g
  • sugars3g
  • fibre2g
  • protein16g
  • salt1.2g


  • plain flour, for dusting
  • 375g block all-butter puff pastry
  • 150g pack cream cheese
  • 4 thin slices cooked smoked ham
  • 400g asparagus spear, trimmed
  • 1 medium egg
  • crispy salad, to serve


  1. Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. On a lightly floured work surface, roll out the pastry to a large square measuring about 30 x 30cm, then cut into 4 squares, each measuring 15 x 15cm.

  2. Spread a quarter of the cream cheese onto each square, leaving roughly 1cm space around the edges. Wrap a slice of ham around 4-5 asparagus spears. lay the bundle on top of the cream cheese, season, then brush the edges of the pastry with a little beaten egg.

  3. Loosely wrap two edges of the square to meet over the asparagus bundle, ensuring you have the top and bottom of the asparagus showing. Brush the pastry with beaten egg and place on the baking tray. Bake for 20-25 mins until the pastry is cooked, golden and puffed, and the asparagus is tender. Serve immediately with a crisp seasonal salad.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th Oct, 2017
These went down a treat. I think I made them a little too big though. I had intended them to be an accompaniment to a meal, but the family were almost full after one! Will make again with a little less pastry I think. They look really professional though - therefore making me look like a cooking genius! :-)
23rd Sep, 2015
Very easy to make and tasted delicious.
Frantic Flapjack
12th May, 2015
Loved these. Quick to make and tasted divine. I made two with smoked ham and two with smoked salmon. Will definitely make these again - tonight actually!
13th Aug, 2014
Really enjoyed this - even my 5 year old ate the asparagus which is no mean feat! Light and fresh tasting, very quick and easy to make - this will become a regular - it will be easy to tweak the recipe and experiment with different fillings too.
12th Nov, 2017
Can these be frozen? If so how to reheat.
goodfoodteam's picture
16th Nov, 2017
Thanks for your question. We think these pastries are best served straight from the oven. All our recipes that are just as good when frozen and reheated are marked with a blue star just above the nutritional information.
13th Feb, 2017
My Pastries cook perfectly on top but not cooked well at the bottom and around the asparagus where the pastry is thick as a result of the fold. How can I make sure it's evenly cooked? It's the same with Cheese and tomato tarts. Under the cheese remain uncooked! Sanaz
goodfoodteam's picture
17th Feb, 2017
Thanks for your question. Make sure the oven is fully up to temperature before putting the pastries in. If you're doing this, then cook for the upper end of the suggested time ie 25 mins (or a little longer if not golden and puffed). If you're doing this, you could also heat up the lined baking tray in the oven and put the pastries on to that. Hope that works out well for you!
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.