Asparagus, Sun-Dried Tomato Puff Pastry Bites #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

Asparagus, Sun-Dried Tomato Puff Pastry Bites are pretty and flavorful hors d'oeuvres. Crisp asparagus and sun-dried tomatoes are enclosed by puff cake. Ideal 1-biters to appreciate with companions, beverages and summer social gatherings.

Recall the simple sun-dried tomato pesto I made a week ago? This is only 1 of 2 plans where the pesto was used, the other being a flavorful barbecued vegetable sun-dried pesto pasta. These puff baked good nibbles have an aftertaste like a smaller than usual chomp of sun-dried tomato pizza! Ensure you make bounty since they'll all be gone in the blink of an eye since it's difficult to stop once you begin eating them.

They're so natural to make and take only minutes to prepare. With the assistance of locally acquired puff baked good, 2-inch squares are cut, a large portion of a teaspoon of sun-dried tomato pesto is set in the middle and 2 asparagus tips are set on top. Egg wash is added to 1 corner as a paste and the corners are collapsed to compromise.

To get the completed resemble it's a bundle 'tied' around the center, a dainty portion of puff baked good is cut. Lay the strip over your hand and brush egg wash onto the finishes. The 'bundle' is then put topsy turvy in your grasp over the focal point of the strip.

Also try our recipe Loaded Veggie Summer Rolls with Cashew Tahini Dip #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

INGREDIENTS

• 1 sheet frozen puff pastry, defrosted according to package instructions
• All-purpose flour for dusting
• 1 cup sun-dried tomato pesto
• 48 asparagus tips, cut to 1 inch long
• 1 egg, beaten
• 1 tablespoon milk

INSTRUCTIONS

1. Preheat oven to 400°F.
2. Dust a clean surface with the flour.
3. Roll out the puff pastry using a rolling pin to 13 x 12 inches square.
4. Using a pizza cutter, or large knife, cut a 1-inch strip from the longer 13 inch length.
5. Cut the strip into 2 1/2 inch long strips that are about 1/8 inch thick. Set off to the side.
6. Cut the pastry into 2 x 2 inch squares.
7. Add the egg and milk to a small bowl and beat until mixed.
8. Working with the pastry square in a diamond shape on the board, add 1/2 teaspoon of pesto to the center of each square.
9. Place 1 asparagus tip facing to the left corner and another to the right corner.
10. Brush egg was on the corner furthest from you.
11. Fold the corner closest to you over the asparagus to the center, then bring the egg washed corner over and glue to the center.
12. Place 1 strip of pastry in the center of your hand and lay a pastry package in the center.
13. Brush each end of the strip with egg wash.
14. Bring both ends to the package and glue them to the package, this is the underside so it doesn't have to look pretty.
15. Place the package onto the parchment covered baking sheet.
16. Once they are all done, brush with the egg wash.
17. Bake for 20-25 minutes until golden brown.

Read more our recipe Cinnamon Pecan Sweet Potato Rounds #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

Source : bit.ly/2uTUecz