Green asparagus parcels with mozzarella

Asparagus season has begun! How about these delicious, low-histamine asparagus pastries? Soooo tasty!

This recipe is  

• suitable for a low-histamine diet  
• vegetarian  

Preparation time  

10 minutes + 20 minutes baking time 

Ingredients for 4-6 pieces 

For the dough 

• 250 g spelt flour 
• 50 ml olive oil for frying 
• 150 ml water 
• ½ pack of cream of tartar baking powder 
• Salt 

For the filling 

• 1 jar of HistaFood vegetable spread , carrot & beetroot
• HistaFood Herb Salt 
• Approximately 200g of green asparagus 
• 50g grated mozzarella 
• 1 egg yolk 

preparation 

• For the dough, knead together spelt flour, olive oil, water, cream of tartar baking powder and salt to form a dough. 

• Roll out the dough thinly and cut it into 4-6 rectangles. 
• Preheat oven to 200 °C (top/bottom heat). 
• Wash the asparagus and cut off the stem ends. 
• Line a baking tray with parchment paper and arrange the rectangles on it. 
• Spread the dough with HistaFood organic vegetable spread and top with 3 asparagus spears each. 

• Sprinkle grated mozzarella on top and join two corners of the dough together in the middle. 
• Brush with egg yolk and bake in the oven for about 20-25 minutes, until golden brown. 
• Remove from the oven and season with HistaFood organic herb salt .  

Our HistaFood tip 

You can also make the asparagus parcels with white asparagus or other low-histamine vegetables.

Prepared with

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.