![\"Asparagus](\"http:\/\/davstott.me.uk\/wordpress\/wp-content\/uploads\/2009\/05\/img_2782.jpg\" "\\"Finished")
<\/a>Asparagus and broccoli pasty<\/p><\/div>\n
Makes 6<\/p>\n
Ingredients<\/p>\n
6-8 asparagus spears
\n8-6 purple sprouting broccoli florets
\nhalf a packet of readymade puff pastry
\n1 beaten egg
\n50g grated cheese
\n6 tablespoons of pasta sauce<\/p>\n
Method<\/p>\n
Get the oven warming up to 180 degrees C
\nChop the asparagus and broccoli into pieces 3-4cm long and steam them for 4 minutes. Set to one side to cool down a bit
\nRoll out the pastry so it’s thick enough to support the weight, 3mm should suffice and cut it into equal rectangles.<\/p>\n
Pretty much any sauce would do, mine was some tomato, basil and balsamic left over, but you could make your own quickly enough. The cheese shouldn’t be too strongly flavoured, it’s mostly there to bind the content together to try to stop it falling apart when you eat it.<\/p>\n
<\/a>Ingredients<\/p><\/div>\n
Thinly spread a tablespoon of pasta sauce in the middle of a pastry, add a layer of asparagus and a floret or two of broccoli and finish with a pinch of grated cheese.<\/p>\n
<\/a>Assembling a pasty<\/p><\/div>\n
Gather up the corners of the pastry, collect in the middle and pinch the edges together to seal. Brush over with egg wash to glue it all together and to give a nicer finish when baked.<\/p>\n