Asparagus, sun-dried tomato puff pastry bites

Fresh asparagus, sun-dried tomatoes are wrapped in puff pastry

📝 Ingredients

• 1 sheet frozen puff pastry (defrosted according to package instructions)
• All-purpose flour for dusting
• 1 cup sun-dried tomato pesto
• 48 asparagus tips (cut to 1 inch long)
• 1 egg (beaten)
• 1 tablespoon milk

👨‍🍳 Instructions

1. 1Preheat oven to 400°F/200°C.
2. 2Dust a clean surface with the flour.
3. 3Roll out the puff pastry using a rolling pin to 13 x 12 inches square.
4. 4Using a pizza cutter, or large knife, cut a 1-inch strip from the longer 13 inch length.
5. 5Cut the strip into 2 1/2 inch long strips that are about 1/8 inch thick. Set off to the side.
6. 6Cut the pastry into 2 x 2 inch squares.
7. 7Add the egg and milk to a small bowl and beat until mixed.
8. 8Working with the pastry square in a diamond shape on the board, add 1/2 teaspoon of pesto to the center of each square.
9. 9Place 1 asparagus tip facing to the left corner and another to the right corner.
10. 10Brush egg was on the corner furthest from you.
11. 11Fold the corner closest to you over the asparagus to the center, then bring the egg washed corner over and glue to the center.
12. 12Place 1 strip of pastry in the center of your hand and lay a pastry package in the center.
13. 13Brush each end of the strip with egg wash.
14. 14Bring both ends to the package and glue them to the package, this is the underside so it doesn't have to look pretty.
15. 15Place the package onto the parchment covered baking sheet.
16. 16Once they are all done, brush with the egg wash.
17. 17Bake for 20-25 minutes until golden brown.