Mini calzone - asparagus and egg

Cut the asparagus into pieces. Blanch them in boiling water with salt. Drain and let cool. Cut the eggs into cubes and mix this with the asparagus, the chives and the loosened ricotta. Season with salt and pepper.

Preheat the oven to 200 ° C. punch out as large circles as possible from the puff pastry.

Place the circles on a baking tray with parchment paper and scoop 1 tablespoon of your choice in the middle of the dough.

Brush half of the outer edge with a brush of water and fold the dough close to a crescent moon. Push the edges together well and brush the dough with the beaten egg.

Bake the calzones low in the oven in about 25 minutes until golden brown.