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
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.