Asparagus and leek puff calzone

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Asparagus and leek puff calzone

Suitable for vegans
Category Main course
Serves 6
Preparation 40 mins
Cooking 20 mins

Rating: Rated 1 / 5 (1 ratings)

Our calzone is created with ready-made puff pastry rather than bread dough. The filling for this creamy pie with spring vegetables doesn't need any precooking, so it's easier to assemble, bake and get to the table for your guests.
GO VEGAN: Replace the cream cheese with cashew cheese and the hard cheese with a vegan Cheddar-style cheese. Brush the top of your pie with olive oil.


  • 250g cream cheese
  • 2 tsp thyme leaves, chopped
  • juice and zest of 1/4 lemon
  • 2 packs ready-rolled puff pastry
  • 1 bunch of thin asparagus, ends strimmd and bottom halves peeled
  • 2 tbsp capers
  • 50g vegetarian hard cheese
  • 4 tbsp chopped parsley
  • large pinch of sea salt and black pepper
  • 4 baby leaks, washed and quartered lengthways
  • 2 tbsp pine nuts
  • 1 tbsp beaten free-range egg, for brushing


Stage 1

Preheat the oven to 220C/fan 200C/gas 7.

Stage 2

Mix the cream cheese and vegetarian hard cheese with the thyme, parsley, lemon juice and zest. Add salt and pepper to taste.Lay 2 sheets of puff pastry on top of each other and trim around the edges to cut out an oval shape. Remove the top puff oval.

Stage 3

Place the bottom puff oval on a baking sheet and spread the cream cheese mixture on the top, leaving a 2cm gap around the edge. Arrange the leek and asparagus strips in lines over the top. Sprinkle over the pine nuts and capers.

Stage 4

Make an indent in the middle of the second puff oval with a small round pastry cutter, pressing gently so as not to cut through the pastry. Lay this puff oval over the top of the vegetables. Using a small, sharp knife, cut lines through the top piece of pastry, radiating out from the middle to create a sunbeam pattern. Press the outer edges slightly to fix in place.

Stage 5

Brush the top lightly with beaten egg and bake for 20 minutes, until golden and puffed up.


Asparagus and leek puff calzone


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Rachel Demuth

Nutritional info

Nutritional values are per serving.

  • Calories: 529g
  • Fat: 37g
  • Saturated fat: 23g
  • Protein: 12g
  • Carbohydrates: 34g
  • Sugars: 4g
  • Fibre: 4g
  • Salt: 1.02g

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