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Asparagus Pinwheel Pie

Chef.at.Home's picture
Ingredients
  Plain pastry 1
  Asparagus 1 Bunch (100 gm)
  Hard cooked eggs 4 , shelled
  Butter/Margarine 3 Tablespoon
  All purpose flour 3 Tablespoon
  Mixed salad herbs 1⁄4 Teaspoon, crumbled
  Ground nutmeg 1 Dash
  Milk 1 Cup (16 tbs)
  Instant chicken broth/1 chicken bouillon cube 1 Teaspoon (1 Envelope)
Directions

1. Prepare Plain Pastry . Roll dough out to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate. Trim overhang to 1/2 inch; turn under, flush with rim; flute to make a stand-up edge. Prick shell all over with a fork.
2. Bake in hot oven (425°) 15 minutes, or until golden.
3. While the pie shell bakes, break tough woody ends from asparagus; wash stalks well. If scales are large or sandy, cut off with a sharp knife-wash stalks again. Cut tips of 16 of the stalks to 4-inch lengths; tie in bundle; then stand in deep, large saucepan. Cut all remaining asparagus into 1-inch-long pieces; place around stalks in pan. Pour in enough boiling water to cover pieces; cover.
4. Cook 15 minutes, or just until tender; drain well.
5. Slice one egg crosswise; set aside; dice remaining eggs.
6. Melt butter or margarine in a medium-size saucepan; stir in the flour, mixed salad herbs and nutmeg; cook, stirring constantly, just until bubbly. Stir in milk and instant chicken broth or bouillon cube, crushing bouillon cube, if used, with a spoon; continue cooking and stirring until sauce thickens and bubbles 3 minutes. Fold in asparagus pieces and the diced eggs. Spoon into pastry shell.
7. Cut the string from asparagus spears; arrange, tip ends out, on top; place egg slices, overlapping, in center. To serve, cut the pie into wedges; lift out with a wide spatula.

Recipe Summary

Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Asparagus

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