Potato and Spinach Gnocchi
15
min
Easy
Asparagus Savoury Pie
The asparagus savoury pie is perfect for an outdoor lunch or a countryside picnic. A tasty recipe, ideal for any occasion!
- Difficulty
- Easy
- Prep Time
- 20 min
- Cook Time
- 55 min
- Servings
- 4 people
Ingredients
- Santa Lucia Yeast for Pizza and Savoury Dishes, 1 bag
- Potato starch (250 g box), 100 g
- flour, 300 g
- butter, 200 g
- egg, 1
- salt, 10 g
- milk, 400 ml
- fontina cheese, 50 g
- emmental cheese, 50 g
- nutmeg, to taste
- asparagus, 1 kg
Method
The asparagus savoury pie is a delicious and easy rustic dish to prepare.
Prepare the béchamel:
Melt 50 g of butter and, stirring constantly, add 50 g of flour. Cook for about two minutes. Gradually add the milk, salt, nutmeg, and the fontina and emmental cheese previously cut into cubes. Bring to a boil, then let cool.
Prepare the filling:
Clean the asparagus and boil them. Set aside 15 whole cooked asparagus spears for decoration. Chop the remaining asparagus, sauté them in 50 g of butter, and then combine them with the béchamel.
Prepare the dough:
Mix 250 g of flour with the potato starch and Santa Lucia yeast. Add 100 g of butter (at room temperature), the egg, and the salt. Knead, adding milk as needed, until you obtain a fairly firm dough. Let it rest in the refrigerator for 25 minutes.
Set aside a small portion of the dough for decoration. Line a greased and floured 25 cm baking tin with the dough, pour in the filling, and decorate with the asparagus and strips of the reserved dough.
If desired, brush with egg yolk. Bake at 180 °C (350 °F) for about 55 minutes.
Prepare the béchamel:
Melt 50 g of butter and, stirring constantly, add 50 g of flour. Cook for about two minutes. Gradually add the milk, salt, nutmeg, and the fontina and emmental cheese previously cut into cubes. Bring to a boil, then let cool.
Prepare the filling:
Clean the asparagus and boil them. Set aside 15 whole cooked asparagus spears for decoration. Chop the remaining asparagus, sauté them in 50 g of butter, and then combine them with the béchamel.
Prepare the dough:
Mix 250 g of flour with the potato starch and Santa Lucia yeast. Add 100 g of butter (at room temperature), the egg, and the salt. Knead, adding milk as needed, until you obtain a fairly firm dough. Let it rest in the refrigerator for 25 minutes.
Set aside a small portion of the dough for decoration. Line a greased and floured 25 cm baking tin with the dough, pour in the filling, and decorate with the asparagus and strips of the reserved dough.
If desired, brush with egg yolk. Bake at 180 °C (350 °F) for about 55 minutes.
