This is an update on a previous post called “Asparagus in Pastry” – this time I added roasted peppers with a bit of balsamic and olive oil and used a bit of light Havarti cheese. It turned out very well. This time I also added a bit of egg white to the melted butter that you brush the pastry with before putting it in the oven. Made all the difference – the pastry browned and flaked better. Other than that the recipe is the same. Below is the stuffing layer and next is the finished cooked dish. Not hard to make and very nice on the table.