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Square image showing baked asparagus puff pastry parcels.
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5 from 1 vote

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!
Course Brunch, Light Lunch, Picnic Food
Cuisine International
Keyword asparagus puff pastry bundles
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6 servings
Calories 388kcal
Author Jo Allison

Equipment

Ingredients

  • 375 g ready rolled puff pastry sheet
  • 1 bunch approximately 18 asparagus spears tough ends removed
  • 6 tablespoon your favourite pesto I used smoked tomato pesto
  • 1 large beefsteak tomato sliced and deseeded (see notes)
  • 80 g vegan cheese grated
  • 1 tablespoon olive oil for asparagus
  • 1-2 tablespoon plant milk to glaze
  • salt & pepper to taste

Instructions

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).
    1 bunch approximately 18 asparagus spears, 1 large beefsteak tomato, 1 tablespoon olive oil, salt & pepper
  • 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). 
    375 g ready rolled puff pastry sheet
  • 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. 
    6 tablespoon your favourite pesto
  • Lay couple of pieces of tomato across the square and follow with 3 asparagus spears and sprinkling of some vegan cheese (optional).
    1 bunch approximately 18 asparagus spears, 1 large beefsteak tomato, 80 g vegan cheese
  • 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 the remaining pieces.
    1-2 tablespoon plant milk
  • Use more plant milk to brush over the pastry and bake in preheated oven for approximately 18 minutes or until puffed up and golden.
    1-2 tablespoon plant milk
  • Let your bundles cool down slightly and serve!

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. 
  • Once ready, let the bundles cool down slightly, serve and enjoy!

Notes

  • Nutritional information is approximate, per serving (based on 6 servings) and should be treated as a rough guideline only. 
  • I used Coeur de Boeuf tomato (beefsteak variety) which is very meaty in texture and as it was large I only needed half of it. Feel free to use any tomatoes you've got available and depending on the size you might need more than one. Also if they have a lot of seeds I would suggest deseeding them to prevent soggy pastry. 
  • 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.
  • I don't recommend freezing.
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 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.

Nutrition

Calories: 388kcal | Carbohydrates: 33g | Protein: 7g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 401mg | Potassium: 301mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1078IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 3mg