Reviewed: Apr. 5, 2012

I added an onion, delish!

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Reviewer:

Jillian

Reviewed: Feb. 21, 2012

Served in phyllo baskets but would be good served over vol-au-vent pastry. Made hollandaise from scratch -- delicious!

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Reviewer:

KARHYSMA

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Jun. 23, 2011

I hurried to make this dish for a potluck, but I made it exactly as written. It was only 10 minutes out of the oven before people were trying it, and I got great compliments. The hollandaise I used was not from a package, but from a 4-star recipe on this site, so this was two recipes in one. A couple of notes, though: the cooked vegetable mixture, before adding the hollandaise, had quite a bit of liquid at the bottom. The recipe didn't say to do so, but I tried to drain it all. Even after mixing in the hollandaise and putting it between the pastry crusts, liquid seeped out. So my results were not picture-perfect, since I was hurrying and didn't pinch-seal the edges well enough. The other thing I should mention is that I had a lot more filling than I thought could fit inside the crust. Unless I was being too conservative, I only managed to put maybe 2/3rds of the filling inside until I thought it was maxed-out. I rarely buy asparagus, but maybe my "2 bunches" of asparagus, even after trimming, were a lot larger than average? Still, the leftover veggies in hollandaise should be really tasty when reheated tomorrow. Overall, despite my results being a bit of a structural mess, they looked nice and better yet tasted wonderful, and earned me praise.

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Reviewer:

SPOOTY

Cooking Level: Intermediate

Reviewed: May 25, 2011

Awesome!!! using the two sheets of puffed pastry I made two different pockets - One with ham and one without.

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Reviewer:

Erin

Reviewed: May 22, 2011

This was absolutely delicious. I am a vegetarian and wanted to make something hearty to eat for Thanksgiving dinner, since my cousin is also vegetarian. We both loved it, and nearly ate the whole thing ourselves. I will definitely be making this again.

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Reviewer:

LadySpina

Reviewed: May 21, 2011

Excellent vegetarian meal, puff pastry did stick to bottom.Had to stretch bottom puff pastry to fit 13x9 pan, Next time will use 11x7 pan and salt and pepper to taste.

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Reviewer:

Sue

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Warwick, Rhode Island, USA

Living In: Mannington, West Virginia, USA

Reviewed: May 10, 2011

Outstanding! Made this for Mother's Day and it was a huge hit. Followed the directions exactly and used the blender hollandaise on this site. It was great like it was but next time I will probably cook the asparagus less before putting in the shell. I may experiment with making individual ones. Overall, this recipe as is, is a 5. Thanks!

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Reviewer:

rsava

Reviewed: May 6, 2011

Wow, I will have to make this, but use my asparagus casserole recipe aka a twist on green bean casserole. Don't use the fried onions but fresh grated parmesan cheese instead, cream of mushroom soup. I will cut into triangles like another poster did for appetizers or single servings. I think I will make it this weekend with that Sirlon Steak Diane recipe and salad. Sorry 4 star for right now, as I don't know if this will work yet. I'm not a hollandaise sauce fan but will make some of each to test out on the hubby. :)

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Reviewer:

Goose

Reviewed: Sep. 25, 2010

This dish was very good. Really flavorful. I'll be careful not to overcook the asparagus next time. Other than that, it'll be a regular menu item in our house.

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Reviewer:

Elizabeth

Reviewed: Jul. 13, 2010

I didn't use 2 bunches of fresh asparagus and I didn't use 1 cup of hollandaise sauce. Here is what I did do. I sauteed about 1/2 a bunch of cut-up asparagus in a margarine/butter blend for 10 minutes, then I added 8 oz. of mushrooms with the garlic. I drained off as much of the liquid as possible. As one reviewer suggested, I brushed an egg wash over the bottom crust before adding the filling. I only added enough of the sauce to keep the filling moist and was left with about 1/2 cup. When I finished the pie I put it in the fridge for about 30 minutes before popping it into the oven. What came out was beautiful and absolutely out of this world. I poured some left over sauce over the servings and just chewed each piece slowly as I savored each flavor. It is very rich. I don't believe there is any way you can help having a soggy bottom but it doesn't really matter because it is so good. Maybe increasing the oven temp might help. This pie make a beautiful presentation and is perfect for a romantic brunch.

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