These 5-Ingredient Asparagus Puff Pies Are Easy and Cheesy

Instructions

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1. 1 Line a baking sheet with parchment paper.
2. 2 In a 10-inch skillet with a lid over medium heat, add the oil, asparagus, salt, and pepper, stirring to coat the asparagus in the oil. Cover and cook, stirring occasionally, until crisp-tender, about 5 minutes. Remove from the heat. Tip the asparagus into a medium bowl, add the rice and cheese, and stir to combine.
3. 3 On a clean, lightly-floured surface or a pastry mat, roll the thawed puff pastry sheets into 11-inch squares. Using a pizza cutter or sharp knife, cut each large square into 4 smaller squares.
4. 4 Work with one square at a time. Use a brush to apply a 1/2-inch-wide border of beaten egg or milk around the edges of each pastry square (this is the “glue” that seals them together). Scoop about 1/2 cup of filling into the center of each square. Fold one corner of the puff pastry square over to meet the opposite corner, forming a triangle. Push any filling that’s fallen out back in. Press the edges together to seal in the filling, doing your best not to press any filling into the sealed edges. Using the tines of a fork, press along the joined edges to complete the seal. Place the folded pastries on the prepared baking sheet about 1 inch apart. Repeat with the remaining 7 pastry squares.