Asparagus And Sweet Pea Basmati Rice Pastries

Ingredients:

• 1 puff pastry sheet (thawed)
• 1/2 cup Basmati Rice (cooked and cooled)
• 4 oz goat cheese (softened)
• 1/3 cup crème fraîche
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup sweet peas (fresh or thawed)
• 6-8 asparagus spears (trimmed)
• 6-8 cherry tomatoes (halved)
• 1 tbsp olive oil
• 1 egg (for egg wash)

Preparation:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the cooked Royal Basmati Rice, goat cheese, crème fraîche, lemon zest, salt, and pepper until smooth.
3. Roll out the puff pastry slightly and cut it into six equal rectangles. Score a 1/2-inch border around each rectangle without cutting through. Prick the centers with a fork.
4. Spread the rice and goat cheese mixture onto the center of each pastry. Top with asparagus, peas, and cherry tomatoes. Drizzle with olive oil. (Optionally, blanch the asparagus and peas for 1-2 minutes.)
5. Brush the edges of the pastry with egg wash and bake for 16-20 minutes, until the edges are deep golden and the tomatoes are slightly roasted.
6. Sprinkle with fresh herbs and serve warm or at room temperature.

This elegant puff pastry appetizer is sure to “wow” your guests with its fresh, colorful flavors.

(Authentic Royal)