ASPARAGUS, CHEDDAR PASTRY PARCELS

When you’ve got Heritage Bakers flaky puff pastry in the freezer, a golden, cheesy tart is never far away! This simple spring favourite pairs buttery layers of pastry with fresh asparagus and melting cheese — crisp at the edges, soft in the centre, and utterly delicious. Quick to make, beautiful to serve, and guaranteed to disappear fast!

Makes - 8 bundles

Prep time - 15 minutes

Cook time - 20–25 minutes

Skill level -Easy

Ingredients

2 sheets ready-rolled puff pastry, thawed

1–2 Tbsp Dijon mustard

24 thin or 16 thicker asparagus spears, tough ends trimmed (approx)

100g grated cheese (cheddar, gruyère, mozzarella or a mix)

1 egg, lightly beaten (for brushing)

Salt flakes and cracked black pepper

Method

Preheat the oven to 200°C (fan bake) and line a tray with baking paper.

Cut each sheet of puff pastry into 4 equal squares to make 8 in total.

Lightly brush the centre of each square with Dijon mustard.

Place 2–3 asparagus spears diagonally across each square, depending on thickness.

Top with a generous sprinkle of grated cheese.

Fold two opposite corners of the pastry over the filling, overlapping slightly to form a loose bundle—press gently to seal.

Transfer to the prepared tray and brush the exposed pastry with beaten egg.

Season with a pinch of salt flakes and a little cracked pepper.

Bake for 20–25 minutes, or until puffed and golden.

Serve warm or at room temperature.