Asparagus and Brie Parcel Pies

Aug 24

Written By Erin McDowell

MAKES

Makes 8 individual “parcel” pies

TAKES

Prep time: 45 minutes
Cook time: 1 hour 5 minutes
Total: 1 hour 50 minutes

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✻ ABOUT THIS RECIPE

This is one of my favorite ways to eat pie: for dinner. This simple method has become a serious go-to because it’s easy and works with lots of different filling possibilities, like this favorite springtime combo of asparagus and creamy brie. The dough is cut into an individually-portioned square, fillings are placed in the center, then the dough is wrapped around it. A generous sprinkling of sesame seeds lends toasty flavor + a lil’ crunchy texture to the finished parcels.

INGREDIENTS

½ recipe (300 g / 11 ounces) Rough Puff Pastry, prepared and well chilled or frozen puff pastry dough, thawed fully in the refrigerator

28 g / 2 tablespoons extra virgin olive oil

400 g / 6 large shallots, peeled, halved, and thinly sliced

4 g / ¾ teaspoon kosher salt

3 g / 1 teaspoon freshly ground black pepper

15 g / 1 tablespoon sherry vinegar

907 g / 2 pounds asparagus, woody ends generously trimmed

340 g / 12 ounces brie, cut into thick slices

egg wash, as needed (see Note)

sesame seeds, as needed for finishing

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METHOD

1. Make the parcel pies: heat the olive oil in a medium sauté pan over medium heat. Add the shallots and cook until they soften and become translucent, 4 to 5 minutes. Add the salt and pepper and reduce the heat to low. Continue to cook, stirring occasionally, until the shallots have begun to brown, 20 to 25 minutes. Stir in the sherry vinegar. Cool completely.

2. When the shallots are cool, roll out the dough on a lightly floured surface into a large rectangle slightly thicker than 1/4 inch / 6 mm thick and about 10 x 20 inches / 25 x 50 cm. If the dough feels soft at this point, use the rolling pin to help you transfer and unfurl it onto a parchment-lined baking sheet and chill before proceeding.

3. Use a pastry wheel, bench knife, or sharp knife to divide the dough into 8 even squares (each about 5 x 5 inches / 13 x 13 cm). Divide the caramelized shallots evenly among the pieces of dough, and spread into an even layer in the center.

4. Divide the asparagus into 8 even portions. Divide the Brie into 8 even portions as well (each about 43 g / 1 ½ ounces). Line a baking sheet with parchment paper.

5. Working with one piece of dough at a time, place a square on the prepared baking sheet. Arrange one portion of asparagus in a bundle in the center on top of the shallots, and place one portion of Brie on top of the asparagus. Fold one of the points inward to the center of the square. Egg-wash the exposed dough. Then fold in the opposite corner, pressing it onto the other piece of dough to seal. Egg-wash the remaining exposed dough. Sprinkle the dough generously with sesame seeds.

6. Repeat with the remaining pieces of dough, portions of asparagus, and portions of Brie. Refrigerate the entire baking sheet of pastries for at least 15 minutes (or up to 1 hour).

7. Toward the end of the chill time, preheat the oven to 425°F / 220°C with the rack in the lower third of the oven (preferably with a Baking Steel or stone on it).

8. Bake the pies (on the steel or stone, if using), until the crust is deeply golden brown and the asparagus are tender, 30 to 35 minutes. Cool for at least 5 minutes before serving warm (they are also delicious at room temperature).

NOTES

These pretty pies reheat beautifully - just wrap each pie in foil, then place into a cold oven. Turn the oven on to 375°F / 190°C and once the preheat bell dings, leave in the oven for 4-5 minutes more, then unwrap from the foil and serve.
Try drizzling the asparagus in each pastry with 7 to 14 g / 1 to 2 teaspoons honey (bonus points for hot honey).
These are also tasty with 28 g / 1 ounce crumbled cooked bacon added to each parcel.