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Rough puff pastry with asparagus and brie

Bake wrapped puff pastry parcels with asparagus and slices of brie, topped with nigella seeds.

June 4, 2026

Brine and Bloom

Writing about fermentation for healthier living

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Flaky rough puff pastry wrapped around tender asparagus and melting brie creates a balance of crisp texture and rich flavour. Finished with nigella seeds, these savoury parcels work beautifully as a spring lunch, light dinner, or shared table dish.

Pastry pockets of asparagus & brie

Ingredients:

1 sheet of puff pastry (if you make it yourself 1 sheet of rough puff pastry will be good)
Fermented asparagus drained from their brine
Slices of brie cheese (or Camembert)
Egg wash
Nigella seeds or sesame seeds (which ever is available)
Salt and pepper

Directions:

Divide your sheet of puff pastry in 6 similar pieces. Alternatively you can cut 12x12cm squares, if you’re rolling our your own puff pastry.
Remove approximately 3 or 4 pieces of asparagus for each parcel from the brine. Let them dry and season to your liking.
Cut thin slices of brie.
Lay the pastry on a pan covered with parchment paper.
On each square add 3 or 4 asparagus batons, diagonally, next to each other like soldiers.
Cover with one or two pieces of brie or Camembert cheese.
Close the two opposite corners or sides over the asparagus, wrapping the contents. Overlap the connection and pinch the pastry together so they don’t open in the oven.
Brush each parcel with egg wash and sprinkle with sesame seeds.
Bake in the oven for 35 minutes at 180oC, fan oven on the middle rack.