
These elegant puff pastry bundles combine crisp asparagus, smoky bacon, and melted cheddar for the perfect appetizer or brunch dish. They are incredibly easy to assemble and can even be made ahead and frozen for stress-free entertaining.
Preheat your grill to high. Arrange the bacon rashers in a single layer on a baking sheet and grill for 8-10 minutes until the edges are crisp. Once cooled, chop the bacon into small pieces. Preheat your oven to 180°C (160°C fan/gas mark 4).
Unroll the puff pastry sheet and cut it into six equal squares. Place a small pile of grated cheddar in the center of each square, reserving about a quarter of the cheese for the topping.
Trim the woody ends of the asparagus spears so they are roughly 10cm long. Place four spears diagonally across the cheese on each square, then sprinkle the chopped bacon over the top.
Take the two corners of the pastry that are not covered by the asparagus and fold them into the center. Gently pinch the ends together to seal the bundle. Repeat for all squares and sprinkle the remaining cheese over the tops. At this stage, the bundles can be frozen for up to three months.
Place the bundles on a baking tray lined with parchment paper. Bake for 20-25 minutes (or 35 minutes if baking from frozen) until the pastry is puffed and golden brown. Let them rest on the tray for a few minutes before serving.
For a vegetarian version, swap the bacon for sun-dried tomatoes or a sprinkle of smoked paprika. To get a beautiful golden shine, brush the pastry with a little beaten egg before baking.




