Asparagus and Brie Parcel Pies
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. These pretty pies also 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. Makes 8 individual pies. Photo by Mark Weinberg.
Ingredients
Rough Puff Pastry:
300 g / 2 1/2 cups all purpose flour
2 g / 1/2 teaspoon fine sea salt
226 g / 1 cup cold unsalted butter, cut into 1/2 in / 1 cm cubes
75 g / 1/3 cup cold water, plus more as needed
Parcel Pies:
28 g / 2 tablespoons olive oil
400 g / 6 large shallots, peeled, halved, and thinly sliced
4 g / 3/4 teaspoon kosher salt
3 g / 1 teaspoon freshly ground black pepper
14 g / 1 tablespoon sherry vinegar
907 g / 2 pounds larger asparagus OR 567 g / 1 1/2 pounds thin/pencil asparagus, woody ends generously trimmed away and discarded
340 g / 12 ounces Brie, cut into fat slices
egg wash, as needed for finishing
sesame seeds, as needed for sprinkling
Directions
Make the rough puff pastry: in a medium bowl, whisk the flour and salt to combine. Add the butter, tossing until each cube is separated and well coated in flour. Press each piece of butter between your thumb and finger to shingle it into one long, flat piece. Repeat until each piece of butter is shingled.
Make a well in the center of the bowl, and add the water. Toss the flour and water together to begin to distribute the moisture, then add more water, tossing until the dough starts to come together, then gently kneading a few times to bring the dough into an evenly hydrated mixture (it should not be dry or powdery (needs more water) or wet/sticky (too much water). Form the dough into a square about 1 in / 2.5 cm thick, and chill for at least 1 hour, and up to overnight.
On a lightly floured surface, roll out the dough to 1/2 in / 1 cm thick. Brush away any excess flour, and fold the dough in quarters. Repeat this process, performing another set of folds. Wrap tightly in plastic wrap and refrigerate for 30 minutes-1 hour.
Repeat step 3, performing 2 more folds. Wrap the dough well and chill it for at least 1 hour (and up to 2 days) before proceeding.
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.
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 by 20 inches / 25 by 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.
Use a pastry wheel, bench knife, or sharp knife to divide the dough into 8 even squares (each about 5 by 5 inches / 13 by 13 cm). Divide the caramelized shallots evenly among the pieces of dough, and spread into an even layer in the center.
Divide the asparagus into 8 even portions. Divide the Brie into 8 even portions as well (each about 43 g / 11/2 ounces). Line a baking sheet with parchment paper.
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.
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).
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).
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).
Note: Try drizzling the asparagus in each pastry with 7 to 14 g / 1 to 2 teaspoons honey (bonus points for hot honey). You can also add 28 g / 1 ounce crumbled cooked bacon to each.
OTHER RECOMMENDED CRUSTS (recipes can be found inside The Book on Pie
•Golden Cheese Pie Dough
•Chive Compound Butter Pie Dough
•Rye Pie Dough
•Herby Whole Wheat Pie Dough
RECOMMENDED FINISHES
•Serve alongside a big green salad to make it a meal.
•For breakfast, I sometimes throw a fried egg on top.