Asparagus & Nutmeg Pies

Ingredients:

Puff pastry for about 10 pieces:
Cut 1 packet of frozen puff pastry dough
(450 g), square slices
Filling:
350 g whole leaf spinach
1 small onion
2 garlic cloves
1 tbsp butter
Salt
Freshly grated nutmeg
500 g green asparagus
250 ml water
½ tsp sugar
125 g yellow cocktail tomatoes
150 g mini mozzarella balls

Glaze:
150 g crème fraîche
2 eggs
1 heaped tsp starch
Salt
Freshly ground pepper
Freshly grated nutmeg

1. Thaw the puff pastry following the instructions on the package.

2. For the filling, wash the spinach and let drip dry. Finely dice the onion and garlic.

3. Heat up butter in a pan and sauté the onions and garlic. Add the spinach and cook the vegetables on a medium heat until the spinach has wilted. Season to taste with salt and nutmeg, drip dry in a sieve and leave to cool.

4. Peel the lower third of your asparagus and cut into 1 cm thick slices, leaving the tips intact. Bring water to a boil, then add 1 tsp salt, sugar and the asparagus. Cook for 5 minutes until al dente, then rinse with cold water and let drip dry. Quarter the cocktail tomatoes, halve the mozzarella balls.

5. For the topping, mix the crème fraîche with the eggs and starch, then add a generous amount of salt, pepper and nutmeg.

6. Place the puff pastry into the muffin moulds and gently press down. Combine the spinach mixture with the asparagus and tomatoes, then divide evenly among the moulds. Pour the crème fraîche mixture over the top and then garnish with the halved mozzarella balls.

7. Slide the mould into a preheated oven (top/bottom heat: 220°C, fan-assisted: 200°C). The Asparagus & Nutmeg Pies will be ready after approx. 35 minutes. Remove the 8 little pies from the moulds and serve hot or cold.