RECIPE: Mitch’s Asparagus-and-Red Pepper Puffs

Mitch's asparagus and red pepper puff pastry appetizer. Electronic image by Ron Flaviano for Metro Monthly and æHomeplate.“

Mitch’s asparagus and red pepper puff pastry appetizer. Electronic image by Ron Flaviano for Metro Monthly and “Homeplate.“

Prepared by Mitch Lynch for “Entertaining with Homeplate.” Originally broadcast on “Homeplate” on Dec. 22-23, 2012.


1 package of puff pastry

1 bunch fresh young asparagus

1 red pepper (cut into strips)

8 oz. Fontina cheese

1 egg


Preheat oven to 350 degrees. Unfold the puff pastry, and roll out into a square, roughly 1/4″ thick. Using a pastry wheel or knife, slice the puff pastry into 16 equal squares. Slice the asparagus spears and red pepper and into strips that are slightly larger than the pastry squares. Cut the Fontina cheese into small pieces, about the size of a book of matches. Place one piece of cheese, then a strip of pepper and an asparagus spear on each square of puff pastry. Fold one side of the pastry over the cheese, pepper and asparagus, then fold the other side over. Place onto a parchment paper-lined baking sheet. Complete with remaining ingredients. Whisk egg in a small bowl with a splash of water, then brush over each pastry package. Place in oven for about 12 minutes or until golden brown. Let cool for a minute before removing to serving platter.

ABOUT MITCH LYNCH – New Jersey native Mitch Lynch comes to the “Homeplate” with impressive kitchen credentials. While earning a chef’s apprenticeship at the Breakers Hotel in Palm Beach, Fla., Mitch studied under classically trained European chefs. During this American Culinary Federation apprenticeship, he learned the cooking styles of many different countries.  Mitch and his wife, Patricia Tinkler, own Friends Roastery in downtown Salem, where he is chief baker and coffee roaster. He is also a certified fitness and diet coach.

© 2012 Metro Monthly. All rights reserved.

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