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
Preparation
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.
Description
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