Asparagus and Sweet Pea Basmati Rice Pastries
40 Minutes
American
Serves: 6
This elegant puff pastry appetizer is the perfect spring recipe! Topped with a creamy blend of basmati rice and goat cheese, along with tender asparagus and sweet peas, it’s a great fresh, colorful dish that will be sure to “wow” your guests!
Ingredients
- Puff pastry sheet, 1 (thawed)
- Royal Basmati Rice, 1/2 cup (cooked and cooled)
- Goat cheese, 4 oz (softened)
- Crème fraîche, ⅓ cup
- Lemon zest, 1 tsp
- Salt, ½ tsp
- Black pepper, ¼ tsp
- Sweet peas, 1/2 cup (fresh or thawed)
- Asparagus spears, 6-8 (trimmed)
- Cherry tomatoes, 6-8 (halved)
- Olive oil, 1 tbsp
- Egg, 1 (for egg wash)
Preparation
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, mix cooked Royal Basmati Rice, goat cheese, heavy cream, lemon zest, salt, and pepper until smooth.
- Roll out the puff pastry slightly and cut it into six equal rectangles. Score a ½-inch border around each rectangle without cutting through. Prick the centers with a fork.
- Spread the rice and goat cheese mixture onto the center of each pastry. Top with asparagus, peas, and cherry tomatoes. Drizzle with olive oil. *Optionally, blanch the asparagus and peas for 1-2 minutes.
- Brush the edges with egg wash and bake for 16-20 minutes until the edges are deep golden and the tomatoes are slightly roasted.
- Sprinkle with fresh herbs and serve warm or at room temperature.
