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30p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cook the potatoes in a large pan of lightly salted, boiling water for 5 minutes. Add the asparagus and cook for 2 minutes more. Drain.
Preheat the oven to 200°C, gas mark 6. Unroll the pastry and place on a baking sheet, keeping it on the baking paper it comes with. Score a 1.5cm border around the edge of the pastry and brush all over with a little oil. Prick the centre of the pastry all over with a fork.
Arrange the sliced potatoes and asparagus over the pastry. Tear the cheese slices into pieces and arrange on top. Drizzle with a little more oil and grind over some black pepper.
Bake for 25-30 minutes, until risen and dark golden. Drizzle over the vinegar and serve.
Remove the pastry from the fridge 10-20 minutes before you need it – this will help it to unroll without cracking.
Typical values per serving when made using specific products in recipe
Energy | 2,188kJ/ 525kcals |
---|---|
Fat | 33g |
Saturated Fat | 16g |
Carbohydrates | 43g |
Sugars | 3.7g |
Fibre | 3.4g |
Protein | 13g |
Salt | 1.4g |
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