Asparagus and Mushroom Puff Pastry Pie Recipe - Allrecipes.com
Asparagus and Mushroom Puff Pastry Pie Recipe
  • READY IN 1 hr

Asparagus and Mushroom Puff Pastry Pie

Recipe by  

"A delicious pie with asparagus, mushrooms, garlic and hollandaise sauce baked in puff pastry."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Melt the butter in a large skillet over medium heat. Add the asparagus, and cook for about 10 minutes. Stir in the mushrooms and garlic; cook and stir until the mushrooms are tender. Set aside.
  3. Prepare the hollandaise sauce according to package directions. Stir into the asparagus and mushrooms.
  4. Lay one sheet of puff pastry out flat in the bottom of a 9x13 inch baking dish, letting any extra dough go up the sides. Spread the asparagus mixture evenly over the dough. Top with the other sheet of pastry, and pinch the edges together to seal.
  5. Bake for 25 to 30 minutes in the preheated oven, until pastry is golden brown. Cool for a few minutes before slicing and serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2005

This recipe is truly delicious and a hit at the potluck I brought it to! It was fairly expensive to make though as asparagus is about $5/bunch where I live right now. I have a few suggestions to add to the recipe. 1. Oil baking pan well before putting puff pastry in. 2. Cut venting holes or slits in the top layer of puff pastry 3. Ten minutes was too long to cook the asparagus. I sliced my mushrooms to around 1/4" thick. Next time I make this I will fry the asparagus and mushrooms in butter together no more than 5 - 7 minutes. They have further cooking time in the oven and soggy asparagus is kind of gross. 4. Go ahead and use all of the prepared Hollandaise sauce (just shy of 2 cups). 5. Brush the top layer of puff pastry with a beaten egg before baking to give a nice glazed appearance to the finished product.

 
Most Helpful Critical Review
May 19, 2009

I followed the recipe exactly as written and I ended up with a tasteless, soggy pie. Thanks for sharing, but I won't be making this again.

 
Apr 01, 2008

Very Good recipe! For those of you who are a little more health conscious, like myself, an alternative to frying the asparagus in butter would be to blanch them quickly just until tender or steam them for 5-7 minutes. The mushrooms still need to be sautéd, but I used about 2 Tbsp (I realise this may not seem like enough, but because mushrooms give off so much liquid 2 Tbsp is all you need) of olive oil to make it healthier. Getting rid of that butter should knock off at LEAST 100 calories.

 
May 24, 2007

Yummy! And very elegant! As suggested, I used the whole pkg of hollandaise. I also used the full amount of asparagus. A few tips: 1)Use an egg slicer to slice the mushrooms. They slice easily and are uniform that way. And 2)My puff pastry sheets were square, not long enough to cover my pan, so for the top layer, I cut into 9 strips and layed them criss-cross in a lattice design on top. It turned out great, thanks!

 
May 13, 2009

For those of you with a soggy crust this may help: Brush bottom crust with lightly beaten egg white or whole egg. I use this trick for pies that may cause a soggy crust.

 
Jun 12, 2007

super delicious! i used the Blender Hollandaise Sauce recipe here on allrecipes.com, really easy and fast. i would add a tsp. salt to this recipe and i also brushed the pan with butter and the top layer of puff pasty

 
Mar 25, 2008

i added ham and cooked it in a double crust pie and it was excellent

 
Jun 26, 2006

I made this today, and it was truly delicious ,although as mentioned high on the carbs. I did take in the last reviews points of "pamming" my dish before applying the puff pastry. I didn't go the extra mile in getting fresh asparagus, I used a can of asparagus tips, not cooking them, but layering them first on top of the pie shell and then pouring the mushroom, garlic hollaindaise sauce. I also made "vents" for the top layer of pastry and instead of egg wash, I washed the pastry with milk to give it a nice golden colour when baked. My husband enjoyed this dish very much. Thank you for sharing !!

 

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Nutrition

  • Calories
  • 558 kcal
  • 28%
  • Carbohydrates
  • 34.5 g
  • 11%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 43.9 g
  • 68%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 315 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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