Bake of the Week: Puff pastry baked egg and pesto parcels

Thanks to eggrecipes.co.uk for this delightful dish.

You’ll need

1 medium egg yolk

1 medium egg

Rolled puff pastry, roughly 15 x 25cm rectangle

1 tbsp pesto

2 asparagus spears, trimmed and cut in half

30g feta

2 slices prosciutto

Method

Preheat oven to 200C. Cut the pastry in half, into two square shapes. Make a frame from one of the halves, cutting a small square in the middle and removing gently. Place frame on top of the full square and press with your fingers.

Spread pesto over the centre of the pastry, leaving the frame uncovered, place the asparagus on one side, prosciutto on the other and crumble feta over the top and bottom from the centre. Leave space in the middle empty – that will be where you place your egg. Brush the pastry frame with the egg yolk.

Put the pastry on a lined baking tray and bake in oven for 10-15min, until puffed and the edges start to brown. Take out of the oven and crack the whole egg in the centre. Put back in the oven and cook for another five minutes, until the egg white is set.

Serve straight from the oven with a side of green salad or sprinkling of seeds.