Savoury Quilt Pie
Savoury Quilt Pie
Instructions
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1
Line a 30 x 43-cm (12 x 17-inch) baking sheet with parchment paper.
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2
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.
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3
In a skillet over medium heat, brown the onions in the oil. Season with salt and pepper. Let cool.
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4
In a bowl, combine the onions, ham, sour cream and mustard. Refrigerate.
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5
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.
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6
With the rack in the middle position, preheat the oven to 200°C (400°F).
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7
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
