- 250g lean British turkey mince, rolled into marble sized balls
- 2-3 tbsp any oil
- 250g asparagus
- 320g sheet ready rolled puff pastry
- Flour, for dusting
- 200g jar ready-made hollandaise sauce
- 350g cooked small new potatoes, sliced
- 4 spring onions, finely sliced
Preheat the oven to 200°C/gas 6. Place a non-stick baking sheet upside down in the oven.
Heat the oil in a frying pan and gently sauté the turkey meatballs until lightly browned and cooked through. Remove from the pan and place on a plate.
Add a touch more oil to the pan and cook the asparagus until it takes on a little colour, then spoon onto the plate with the meatballs.
Unroll the pastry, place on a floured board and roll even thinner – the thinner the better. Don’t worry too much about the shape. Prick well, then place the pastry onto the warmed baking sheet.
Place the hollandaise sauce into a bowl and add the potatoes and onions. Mix well and season with pepper (it should have enough salt).
Pile the hollandaise mixture onto the rolled pastry base, keeping it 2-3 cm from the edge. Dot over the turkey meatballs, arrange the asparagus neatly over the top, then bake in the oven for 35-40 minutes until the pastry is nicely browned and cooked.
Copyright Phil Vickery