Served as appetizer. Non-vegetarian dish.

1 Tablespoon Oil

1 Onion, finely chopped

1 slice Bacon, finely chopped

1 can Asparagus, pieces

2 teaspoons Chicken Stock Powder

4 Tablespoons Plain Flour

1 can Cream of Asparagus Soup

2 packets Frozen Puff Pastry

1 Egg (for Egg wash)

Salt and Pepper

1/2 cup Shredded Cheese

Set oven temperature to 180 degrees celsius. Grease two large oven trays. Place oil in a saucepan and heat. Add chopped onion and bacon and cook until onion is transparent. Add asparagus pieces and cook for about 1 minute. Add the plain flour to this mixture and cook again for a further minute stirring at all times. Pour soup, add stock powder, cheese, salt and pepper over the asparagus mixture and simmer for about 5 minutes on low. Prepare pastry by cutting 8 cm circles out. Place a heaped teaspoon in the middle of the circle and fold pastry over to form a semi-circle and pinch with fingers or use a fork to close the edges. (If you over-fill the pastries, the filling will burst out when cooking). Place on a greased oven tray, brush on egg wash and bake for about 15 minutes or until golden brown.

Preparation time: 10 minutes

Cooking time: 25 minutes

Yields: 48 puffs

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