Asparagus and Goat's Cheese Pie
- 2 cups MAYA All-Purpose Flour
- 1 teaspoon salt
- ½ teaspoon sugar
- ½ cup butter or margarine
- 3 tablespoons shortening
- 5-6 tablespoons cold water / iced water
For the Filling:
- 2 cups asparagus
- 2 tablespoons vegetable oil
- 2 pieces red onion chopped finely
- 1 cup goat’s cheese
- ½ cup chopped hazelnuts or walnuts
- 4 pieces eggs beaten
- ½ cup light cream
- salt and pepper
Combine flour, salt and sugar in a bowl.
Cut in butter and shortening with a pastry blender until mixture resembles coarse crumbs.
Add water, one teaspoon at a time, enough to form a ball of dough.
Set aside for about 5 to 10 minutes.
Roll out the pastry and line a 9 ½ inch loose bottomed flan pan.
Prick the base of the pastry with a fork and leave to chill for 30 minutes.
Line the pie shell with foil and baking beans and bake in a preheated oven 375°F for about 15 minutes.
Remove the foil and baking beans and cook for a further 15 minutes.
For the filling:
Cook the asparagus in boiling water for 2-3 minutes, drain and cut into bite size pieces.
Heat the oil in a small skillet and sauté the onion until soft and lightly golden.
Spoon the asparagus, onion and hazelnuts into the prepared pie shell.
Beat together the cheese, eggs and cream until smooth or process in a blender until smooth.
Season well with salt and pepper, then pour the mixture over the asparagus, onion and hazelnuts.
Bake in the oven for 15-20 minutes or until the cheese filling is just set.
Serve warm or cold.