Luscious flavour-packed with creamy bechamel, asparagus and melty cheese, sandwiched in flaky pastry – too easy!

Preparation time 40 minutes
Cooking time
15 mins
Serves 4
Gluten-free | Vegetarian | Vegan

  • Gluten-free puff pastry
  • 16 green asparagus stems
  • 75 grams of goat’s cheese (dairy-free equivalent)
  • 1 large egg, whisked
Bechamel Ingredients:
  • 20 grams of unsalted butter (dairy-free equivalent)
  • 10 ml Azada Olive Oil & Thyme
  • 30 grams cornstarch
  • 200 ml milk (dairy-free equivalent)
  • A pinch of ground nutmeg
  • Sea salt and freshly ground black pepper, to season

Preheat the oven to 200°C (conventional) / 180°C (fan) / gas mark 6 / 400°F. Bechamel. Melt the butter gently without overheating it or browning it. As soon as the butter melts, add the cornstarch and using a small wooden spoon, stir quite vigorously to make a smooth, glossy paste. Begin adding the milk a little at a time – and stir again vigorously. And once incorporated, add the next amount and continue incorporating each bit of liquid before you add the next. Although this is labour intensive, your reward will be a smooth, glossy, creamy sauce. Add a pinch of nutmeg and season with salt and freshly milled black pepper. Set aside and cover the surface with clingfilm to stop skin from forming. Pastry. Next, cut the pastry into quarters and in the centre of each pastry add a generous amount of bechamel and add 4 asparagus stems. Top with 1-2 slices of goat’s cheese and fold two of the opposite corners in to form a parcel. Brush the pastry with egg and cook for 20 minutes until golden and irresistible.

Chef’s Tip

Why not try substituting the thyme olive oil for our oregano olive oil. It’s just as delicious!

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