Parmesan Asparagus & Kale Puff Pastry Boats with Avocado Salsa (Guasacaca)
1 pack of 320 gr Jus-Rol (or equivalent) Puff Pastry
100 gr of Parmesan grated
2 cups of kale (washed and de-stemmed)
1 bunch of asparagus
1 clove of garlic
2 eggs beaten
2 spring onions
1 chilli red (de-seed if you want to reduce the heat)
1 knob of ginger approx. 2 inches long
30 gr fresh coriander
Juice of half a lemon
Puff Pastry Boats
Avocado Salsa (Guasacaca)
Puff Pastry Boats Instructions
Preheat the oven to 220C.
Grate the Parmesan.
Chop the kale roughly. Then cut the asparagus tips about 2 inches long. Set aside the asparagus tips. You will need about two asparagus tips for each pastry boat. Thinly slice the rest of the spears leaving out the hard bottom part of the spear. In a hot pan, add a clove of garlic and a drizzle of olive oil. When the pan is piping hot, add the kale. The aim is to wilt it but to also allow for a bit of charring. Set aside.
Take the puff pastry sheet out of the fridge and cut 6 equal squares. Pinch the corners of each square upwards, allowing for a depth to form. Fill each “boat” with the egg parmesan and asparagus mix. Add on top 1 tbsp. of the wilted kale in each boat and 2 asparagus tips, placed diagonally. Add one good pinch of Parmesan on top.
Place in the preheated oven and bake for 30 -35 min, until golden brown.
Avocado Salsa (Guasacaca) Instructions
Chop the ingredients roughly.
Add all the ingredients to the food processor bowl and blitz until you get a smooth paste.
Take the puff pastry sheet out of the fridge just before you make the boats, and not before that – it is easier to handle when still cold.
Wet the corners of the pastry squares with a bit of water, it will make “boat building” easier.
Parmesan is quite salty, so there is no need for added salt.
Guasacaca is a version of guacamole coming from Venezuela. The good thing about this version is that it won’t go dark the next day. For this recipe, you will need a food processor. Use the smoothie settings and scrape the bowl a few times during the blitzing.
Do not use red bell peppers if you want an impressive pastel yellow-green colour.
Both kale and asparagus are in season at the moment. The avocado salsa will help with your fibre intake, while the flavours of Kale, Asparagus and Parmesan will take you on a sensory trip down Finnieston side.