Savoury Quilt Pie
Savoury Quilt Pie
Ingredients
- 14 oz (400 g) store-bought puff pastry dough, thawed
- 2 onions, chopped
- 1/2 lb (225 g) sliced Black Forest ham, chopped
- 2 tablespoons (30 ml) olive oil
- 1/2 cup (125 ml) sour cream
- 1/4 cup (60 ml) whole-grain mustard
- 30 green asparagus spears, each 5-inch (12-cm) long
- 30 white asparagus spears, each 5-inch (12-cm) long
- 6 eggs
- Salt and pepper
Instructions
- Line a 30 x 43-cm (12 x 17-inch) baking sheet with parchment paper.
- On a floured surface, roll the dough into a 30 x 43-cm (12 x 17-inch) rectangle. Place it on the baking sheet. Fold the edges of the dough inward, making a 1-cm (1/2-inch) upturned edge. Refrigerate for 30 minutes.
- In a skillet over medium heat, brown the onions in the oil. Season with salt and pepper. Let cool.
- In a bowl, combine the onions, ham, sour cream and mustard. Refrigerate.
- In a pot of boiling salted water, blanch the asparagus for 1 to 2 minutes. Transfer the spears to a bowl of ice cold water. Drain and set aside.
- With the rack in the middle position, preheat the oven to 200°C (400°F).
- Spread the ham mixture evenly over the dough. Place the baking sheet next to the work surface, with a long side parallel to the edge of the counter or table.
Savoury Quilt Pie