Tomato & Asparagus Puff Pastry Bundles

These simple yet elegant Tomato & Asparagus Puff Pastry Bundles come together in under 30 minutes. Serve them as a starter, brunch offering, portable snack or light lunch. With asparagus season being super short, enjoy them while you can!

Every year I do a little happy dance at the start of asparagus season.

Here in the UK, season is very short (April-June) but while it lasts I try and make the most of it.

I love asparagus in its pure, unadulterated form, simply steamed, roasted or air fried with a sprinkle of salt, pepper and perhaps some lemon juice.

Occasionally, however, I like to push the boat out a little and try something different.

For these Tomato & Asparagus Puff Pastry Bundles I paired asparagus with gorgeously ripe tomatoes and smoked tomato pesto (any other pesto can be used instead) and finished with a sprinkle of my favourite vegan cheese (why not).

All that was of course wrapped in some puff pastry to create bundles or parcels or even turnovers if you prefer and the final result is just soo good!

Jump to:

• ✔️ Why you'll love this recipe
• 📝 Ingredients and substitutes
• 🔪 Instructions
• 🥡 Storing
• 🍴 Serving suggestions
• 💭 Pro Tips
• ❓ FAQ
• 😋 More asparagus recipes
• 📋 Recipe
• 💬 Comments

✔️ Why you'll love this recipe

• Ready in under 30 minutes.
• Can be made in the oven or in the air fryer.
• Requires only handful of ingredients.
• This recipe is a proper crowd pleaser.
• Perfect starter, brunch, portable snack, light lunch or picnic offering.
• Vegan, egg and dairy-free.

📝 Ingredients and substitutes

Here's what you will need to make my Tomato & Asparagus Puff Pastry Bundles:

Asparagus - Use locally grown asparagus when in season if possible.

I used 3 spears per bundle but if your asparagus is really thin you might want to use 4 or if it's really thick you might want to use 2 and cut them in half lengthwise so that they cook through nicely.

Tomatoes - I used Coeur de Boeuf tomato here. It's a really "meaty" variety with very few seeds which is perfect here as it's not watery at all.

Feel free to use any beefsteak style tomato instead or just any tomato(es) you've got access to.

If you're in the UK, check out The Tomato Stall selling gorgeous Isle of Wight tomatoes without a hefty price tag. I started buying my tomatoes from them last year and rate their produce really highly. - Not an ad, I simply love them.

***Quick Tip*** Remove the seeds from the tomatoes as you slice them to keep your pastry nice and crispy.

Pesto - I used smoked tomato pesto here I bought from The Tomato Stall but any other pesto will do just fine.

Feel free to try my Carrot Top Pesto recipe to take advantage of new season carrot greens.

Vegan Cheese - It's completely optional but I think it makes a nice addition. Use your favourite vegan cheese variety here.

Puff Pastry - To make my life easier I used pre-rolled 375g puff pastry sheet which I divided into 6 equal (almost square 14x13cm) portions.

I used Aldi pastry which is larger than most available in the UK as most weigh 325g. If you use smaller pastry sheet you can either divide it accordingly or roll it out gently to the 42x26cm rectangle.

Plant Milk - I used a little bit of oat milk to stick two corners of pastry wrap together and also as a substitute for egg wash. Feel free to use plant milk of your choice.

🔪 Instructions

Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.

Oven

Preheat the oven to 200C(Fan)/400F/Gas Mark 6.

Prepare asparagus spears by trimming their woody ends, spraying them gently with a little bit of olive oil and massaging it in. Season with salt and pepper.

Slice and deseed (if necessary) tomato(es).

Unroll puff pastry sheet and cut it into 6 equal (almost square) pieces.

Transfer your puff pastry pieces to the baking tray lined with baking paper (depending on the size of your tray you might need two of them).

Spoon ½-1 tablespoon of pesto onto each puff pastry square and spread it over with a back of the spoon so that it covers the entire piece.

Lay couple of pieces of tomato across the square and follow with 3 asparagus spears and sprinkling of some vegan cheese (optional).

Lift one corner of the pastry and wrap it over the asparagus.

Brush it gently with a touch of plan milk before lifting the opposite corner of the pastry and wrapping it over the first creating a little bundle. Repeat with remaining pieces.

Use more plant milk to brush over the pastry and bake in preheated oven for approximately 18 minutes or until puffed up and golden.

Serve immediately.

Air Fryer

Follow the steps for making asparagus puff pastry wraps as per above steps.

Once ready, place asparagus bundles in the air fryer drawer (ideally on top of crisper tray) and air fry at 200C/400F for 12 minutes.

It will depend on your air fryer how many bundles you will be able to fit at a time.

I've got Ninja Foodi Dual Zone Digital Air Fryer with two drawers and each drawer would only fit one pastry at a time.

🥡 Storing

Store: Asparagus puff pastry bundles are best when served straight away, slightly warm. However if you've got any leftover, you can keep them in the air tight container in the fridge for a couple of days.

Reheat: In the oven at 180C/350F for about 10 minutes until warmed through and crispy or in the air fryer at 170C/340F for 3-5 minutes.

Freeze: Puff pastry freezes well both baked and unbaked but I would not recommend freezing these as it will change the texture of the asparagus and they won't be as nice.

🍴 Serving suggestions

Asparagus puff pastry bundles (aka wraps, parcels or turnovers) are perfect as they are or paired with a simple, seasonal green salad.

Thanks to their portable and snacky nature they are perfect served as a part of larger brunch or picnic spread.

Try them alongside the following goodies:

Savoury Vegetable Muffins

Vegan Egg Salad Sandwiches

Vegan Sausage Rolls

Broad Bean Salad

Baked Beetroot Falafel and more...

I also love them as accompaniment to a lovely soup like this Creamy Courgette Soup with Peas and Mint.

💭 Pro Tips

• Don't get your puff pastry too warm as it will turn into sticky mess. You want to be able to unroll and portion it without it breaking but if it appears to be getting a bit sticky, return your cut pieces into the fridge for a few minutes to harden it slightly before proceeding.

• Further to the above, get all the ingredients ready and prepped before you start on the pastry so that it doesn't get too warm.

• Let the bundles cool down a bit before serving. As delicious as they're still warm, you don't want to risk burning your mouth.

❓ FAQ

Have you tried my Tomato & Asparagus Puff Pastry Bundles? 
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.

😋 More asparagus recipes

Vegan Quiche with Asparagus

Spring Pea and Asparagus Risotto

Asparagus Soup with Spinach

Warm Potato Asparagus Salad with Lentils

📋 Recipe