• For the Dough

  • 15g yeast
  • 375g flour
  • 150ml buttermilk
  • Salt
  • 4 tbsp Kerrygold Originl Irish Butter, melted
  • For the Topping

  • 250g green asparagus
  • 80g red onions
  • 80g white onions
  • 120g streaky bacon
  • 150g crème fraiche
  • 200g sour cream
  • Salt & Pepper
  • 150g Kerrygold Vintage Cheddar


1. Prepare the Dough

Crumble the yeast and dissolve in 50ml lukewarm water. Knead the flour, yeast mixture, buttermilk, salt and butter in a food processor with a dough hook for at least 3 minutes until the dough is smooth and supple. Knead the dough well on the work surface and shape into a ball. Place in a bowl, cover with a damp cloth and leave in a warm place for 2 hours.

2. Process the Asparagus

Bring water to a boil in a medium-sized saucepan with some salt. Peel the lower end of the asparagus and cut off the ends. Pre-cook the asparagus in boiling salted water for 2 minutes, remove and rinse in cold water. Drain well, then cut in half lengthways.

3. Mix the Ingredients for the Topping

Peel the onions, quarter and cut into fine strips. Cut the bacon into fine strips. Mix the creme fraiche with the sour cream and add salt and pepper to taste.

4. Knead and Divide the Dough

Cut the baking paper and cling film into 4 pieces the size of a baking tray. Knead the dough vigorously, shape into a tool and divide into 4 equal pieces. Place 1 piece of dough at a time on 1 sheet of baking paper.

5. Roll Out the Dough

Then place the parchment paper on a piece of carpet stopper to keep from slipping. Roll out the pieces of dough thinly until they contract, then they are nice and elastic. Cover the dough with cling film to keep from drying out. Repeat with all the dough pieces until the dough is 2mm thick.

6. Spread the Dough

Preheat the oven with the tray on the bottom shelf to 250 degrees for 20 minutes. Brush each piece of dough with 1/4 of the creme fraiche mixture, sprinkle with 1/4 of the bacon strips and onion rings. Now top with 1/4 of the asparagus and sprinkle 1/4 of the cheddar over the top.

7. Bake and Serve

Place on the hot tray with the baking paper and bake in the preheated oven for 7 to 8 minutes. Serve sprinkled with pepper.

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes


Tiramisu Cheesecake

By Rozanne Stevens   If tiramisu is a 'pick m...

Serves 8

Chewy Salted Caramel Cookies

Did you know that you’re just 15 minutes aw...

Serves 1 dozen

Chocolate and Orange Hot Cross Bun Bake

1. Preheat the oven to 180°C. 2. Spread the Kerrygold butter and mar...

Serves 6

Kerrygold Easter Chocolate Brownies

1. Put the butter and the chocolate in a heatproof bowl and set over a pan of si...



Preheat the oven to 180’c and generously spray a Bundt tin with non-stick spra...

Sides & Nibbles

Brown Butter Strawberry Oat Crumb Bars

Directions: Add the Kerrygold salted butter to a small sau...

Serves Yield: 9 large or 18 small bars

Sojee (Indian Sweet Meat with Semolina)

Recipe by Aneesa Mansoor - Ani...

see more