A delicable pie with tender and creamy stuffing of asparagus, mushrooms, and hollandaise sauce. A few ingredients, straightforward steps, and an amazing outcome!
INGREDIENTS
Servings: 8
Butter
1/2 cup
2 bunches fresh asparagus, trimmed and cut into 1-inch pieces
6 cloves garlic, diced
Sliced fresh mushrooms
1 pound
Prepared hollandaise sauce
1 cup
1 (17.25 ounce) package frozen puff pastry, thawed
DIRECTIONS
- Preheat the oven to 400° F/200°C/Gas Mark 6.
- Melt butter in a large skillet over medium heat. Add asparagus, and cook for about 10 minutes. Add the mushrooms and garlic; cook, stirring, until the mushrooms are tender. Set aside.
- Make the hollandaise sauce following the package instructions. Mix into the asparagus and mushrooms mixture.
- Spread one sheet of puff pastry over the bottom of a baking dish letting any extra dough go up the sides. Spoon the asparagus mixture evenly over the dough. Top with the other sheet of pastry, and pinch the edges together to seal.
- Bake for 25 to 30 minutes in the preheated oven, until pastry is golden brown. Before serving, allow to cool for a few minutes.
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