Makes 8 open pies
- 250ml full cream milk
- 30g butter
- 20g flour
- Large pinch salt
- 1 tsp mustard powder
- Sprinkle of ground nutmeg
- 2 x 250g puff pastry sheets
- 100g pancetta, sliced in half
- 150g asparagus spears, 16 spears
- 250g baby Portabellini or baby button mushrooms, sliced in half
- 40g Parmesan cheese, grated
- 1 large egg, beaten, for egg wash
- Olive oil
- Salt and pepper, to taste
For the béchamel:
- In a small saucepan over low heat, warm the milk. (Do not let any evaporate)
- In a second slightly larger saucepan, melt the butter.
- When melted, add the flour.
- Whisking constantly, cook for about 2 minutes. The mixture should not darken but turn a very light golden and smell like biscuits.
- Slowly pour in the warm milk, whisking constantly to keep the sauce smooth.
- Cook, whisking constantly, until the sauce thickens.
- Season generously with salt and add the mustard powder and nutmeg to taste.
- Pour into a bowl and cover with cling film on the surface to avoid creating a skin.
- Set aside in the fridge.
- Preheat oven to 200˚C. Line a baking tray with baking paper.
- Heat a drizzle of olive oil in a large frying pan.
- Sauté the mushrooms on high heat until golden brown.
- Season lightly and remove from the heat.
- Thaw the puff pastry and cut each sheet into quarters so you have 8 squares.
- Place them diagonally so they look diamond shaped on the lined tray.
- Spread a good dollop of béchamel on each piece of pastry, spreading it from the bottom corner to the top corner.
- Follow with a few pieces of pancetta and two spears of asparagus.
- Dot the cooked mushrooms over each piece.
- Finish with a sprinkle of grated Parmesan.
- Fold up the two side corners and seal them using a little bit of water on your finger tips.
- Egg wash the open pies and bake for 25 minutes until golden brown and cooked through.
- Serve with some lightly dressed micro greens and enjoy!