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Serves 4
INGREDIENTS:
1 cup cooked asparagus spears, cut into 1 inch lengths
4 oz. Bucheron cheese, crumbled
1 tsp. salt
1 cup canned red salmon, deboned
1 tsp. black pepper
7 oz. puff pastry, thawed and rolled into 8 thin squares
1 egg yolk, beaten
METHOD:
Preheat oven to 400 F (200 C). Season asparagus spears with salt and black pepper. Put one-eighth of the spears in the centre of each pastry square. Sprinkle spears with Bucheron cheese. Add red salmon chunks.
Moisten edges of pastry squares with water and fold over into triangles. Crimp edges to seal. Brush with egg yolk. Cook in oven for 20 minutes until golden and puffed. Serve hot or cold with a light salad and cold cuts.
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