Savoury puff pastry shells with quinoa and asparagus

It finally happened. I fell in love with green asparagus. I’ve been betraying the white stalks for almost one week now. Yesterday I made a very simple quinoa and green asparagus stir fry, which I wanted to share. Today I bought some puff pastry to turn this stir fry into a fancy Pastetchen. Pastetchen means “small pâté”. I know, this is a puff pastry shell, a vol-au-vent [Thank you, Celine], and not a pâté, but that’s how we Germans call this. And it is way easier to make than you might think. Make this for your friends to impress them. They don’t need to know that you spent only about 20 minutes in your kitchen. And call the stuff by its French or German name of course to impress even more.

“Pastetchen” with quinoa and green asparagus

(2 servings)

For the pastry shells:

90 g (1/2 cup) quinoa
240-300 ml (1 – 1 1/4 cups) water
1/4 – 1/2 teaspoon salt

1 teaspoon oil
220 g (1/2 lb) green asparagus, cleaned and chopped into bite size pieces
2 cloves garlic, chopped
salt and pepper to taste
1 tablespoon chopped parsley

4 sheets vegan puff pastry (each 12  x 12 cm; 5 x 5 inch in size)
additional oil for brushing

For the yoghurt sauce:
1/2 cup unsweetened non-dairy yoghurt
2 tablespoons chopped parsley
1 teaspoon mustard
Juice from a small lime
1/4 – 1/2 teaspoon smoked paprika
1 teaspoon agave syrup
salt and pepper, to taste

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper and set aside.

Combine quinoa, water, and salt in a saucepan and bring to a boil. Simmer for 15-20 minutes until quinoa is soft and water is absorbed.

Cut the puff pastry sheets into circles. Use a coffee cup or something similar with a diameter of 10 cm (4 inch) for this. Use a second ans 1 inch smaller cup or glass to cut two circles into rings. Brush the rings with oil and place on top of the two remaining circles. Reserve the small circles. Together with the small circles from cutting out the rings, place the prepared puff pastry shells on a baking sheet and bake for 10 minutes, until golden brown.

Heat oil in a pan and fry the asparagus for 2 minutes. Add garlic and fry for 5-7 minutes. Add quinoa and parsley, season with salt and pepper.

Remove puff pastry from oven. They should look like this:

Fill the baked puff pastry shells with quinoa mixture. Combine all ingredients for the yoghurt sauce. Serve stuffed puff pastry shells with yoghurt sauce and any stir fry leftovers.

Guten Appetit!

22 thoughts on “Savoury puff pastry shells with quinoa and asparagus

  1. Lovely way to enjoy quinoa and asparagus (2 things I miss dearly) on fresh puff pastry – pretty, nutritious and delicious. Thanks for sharing :)

  2. I love green asparagus and I don’t see it nearly as often as the big white stuff. This looks like an awesome (and fancy!) recipe!

  3. what a wonderful pastry, Mihl! quinoa and asparagus is a delightful combination – especially all stuffed inside some deeeeelicious puffed pastry. mmmmmmmmmmm! i’m glad you’re digg’n the green sprigus (as dan calls it – tee hee!). i’ve never had white asparagus before – i might have to pick some up out of curiousity. :) i’m so happyfaced you found an absolutely delicious way to use some of those dandies – your marshmallow muffins look heavenly! in my book, there’s no such thing as too many muffins. w00t!

  4. Mihl! Outstanding and Yum! I am totally saving this recipe for my asparagus garden next year! I love the puff pastry bowls–so clever! This new layout is very nice–your photos just pop with the black background!

  5. You’ve changed your blog design again?! Love it.

    These look delicious! I’m looking forward to trying the dish minus the pastry. Going to try your green smoothie recipe later on :)

    1. Yes, i can’t make up my mind about the blog layout.

      I am sorry my blog is always so gluten heavy. It’s a really bad habit.

  6. Yum! I will have to try to find vegan puff pastry. If it isn’t available, do you think that phyllo dough can be used in this way? I have the cooked quinoa ready to go!

    1. I’m sorry, but I don’t think phyllo works here. Phyllo doens’t really puff up during baking and you’d probably need many layers.You could try to make your own puff pastry with margarine though. It’s time consuming but not very difficult.

  7. Asparagus is pretty awesome and those puff pastry shells look divine! I just bought some fresh, local asparagus at market yesterday, I might need to riff on these.

  8. In Belgium ‘vol-au-vent’ is a classic dish. You can even buy the pastry shells already prepared. The only thing you have to do is to make your filling, fill them up en put them in the oven. 10 minutes work :-)

    I’m not a fan of asparagus, but hey, I never really tried the green ones.

  9. I used to *love* vol-au-vent and, of course,
    I couldn’t find vegan ones – making them from vegan puff pastry sheets makes so much sense! Problem solved! Thank you, Mihl, for sharing the idea!

  10. It looks really stunning. The recipe sounds really simple and healthy. I know my family will enjoy this, I can’t wait to try it.

  11. vol-au-vent…how gourmet! What a beautiful brunch dish. If I celebrated father’s day this would be a perfect addition to a June 20th party :)
    I’m glad you’ve decided to embrace the green asparagus. Green is good!

  12. Those are just the most adorable things I’ve ever seen! I love crispy, flaky bread and asparagus has to be one of the most perfect foods ever. What a lovely dish, this looks like the perfect meal.

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