Asparagus and Runner Bean Pastry Puffs

This delicate asparagus appetiser is a layer of tasty vegetables stacked on top of a crispy puff pastry disc.

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   1. Pre- heat the oven to 220 C/ 425F/ Gas mark 7.
   2. Line a baking tray with non-stick baking parchment paper.
   3. Roll out the pastry if not ready rolled. Cut out 9 cm (3 ½ inch) round templates, using a cutter or saucer.
   4. Glaze with egg yolk.
   5. Bake for 10 minutes or until well risen and golden. Remove and flatten gently with a baking tray. Return to the oven for a final 5 minutes or until golden.
   6. Meanwhile place the eggs in a small saucepan and cover with cold water. Bring to the boil and simmer for 4 minutes. Drain and cool slightly under cold water, then peel and discard the shells.
   7. Place the asparagus in a saucepan of boiling water. Simmer for 2-3 minutes. Remove and rinse under cold water.
   8. Heat the olive oil in a shallow frying pan. Stir fry the asparagus and runner beans for 5 minutes or until tender but still retaining their texture. Stir in the cherry tomatoes, capers, balsamic vinegar and season with salt and freshly ground black pepper.
   9. Quarter the eggs. Transfer the pastries to a serving dish. Pile the vegetables onto each pastry round and add the eggs.
   
   To serve the stylish way: Sprinkle with a dusting of freshly ground black pepper and a little extra virgin olive oil.