200g Asparagus tips, trimmed and sliced lengthways
10g Pine Nuts
100g Wyke Farms Ivy's Vintage Cheddar, grated
Pinch of Sea Salt and Freshly Ground Black Pepper
Method:
STEP 1 Preheat the oven to 200C/Gas 8
STEP 2 Cut the pastry into 8 rectangles and place on baking sheets lined with non-stick baking parchment.
STEP 3 Score a rectangle about 1/2cm inside the edge of each piece and decorate by cutting diagonal lines around the edge with a small knife. Brush the edge with the beaten egg.
STEP 4 Spread the pesto on the inside of each piece of pastry.
STEP 5 Blanch the asparagus tips in boiling water for 30 seconds and drain immediately.Arrange on top of the pesto. Sprinkle over the pine nuts, cheese and salt and pepper.
STEP 6 Bake in the oven for 20-25 minutes until the pastry is golden brown round the edges and the cheese is melted and bubbling.
