Asparagus and Mushroom Puff Pastry Pie Recipe Reviews - Allrecipes.com (Pg. 7)
Reviewed: Feb. 24, 2007
This is truly great. I followed tips used pam in pan and sprayed top of vented crust to brown. I used 1 bunch of asparagus, mushrooms and a red pepper; actually any combo would work nicely and also used the entire package of sauce. This is a meal in itself for Lent!!
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Reviewed: 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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Reviewed: 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.
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Cooking Level: Expert

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Reviewed: Aug. 2, 2005
A little high in fat and calories but the taste is worth it!!! My daughter even ate it without complaint.
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