|Recipe Name:||Asparagus Souffl Pie||Submitted by:||Administrator|
|Number of Servings:||4|
150 Gram(s) Filo pastry, 5 1/2 oz
45 Waitrose Olive Oil, 3 tbsp
150 Gram(s) Waitrose Somerset Goats
Cheese 5 1/2 oz
350 Gram(s) Asparagus tips, 12 oz
40 Gram(s) Butter, 1 1/2 oz
40 Gram(s) Waitrose Superfine Plain
Flour 1 1/2 oz
10 Waitrose Strong English
150 Milk, 1/4 pint
Cheese rind removed 6
3 Free range eggs, large
Lightly oil an oblong tin 11cm x 35cm (4 1/2 x 14) or a 22cm (8 1/2)
diameter round tin. Line with a double layer of baking parchment, to
stand proud of the tin by 5cm (2). Set aside four sheets of filo
pastry the same size as base of the tin. Cut remaining pastry in 5cm
(2') wide strips. Oil both sides of each strip and gather into a loose
frill. Place upright around inside of tin, so tin is lined with a
frilly collar. Oil the reserved four sheets of filo, and place in base
of tin. Thinly slice 150oz (5 1/2oz) goat's cheese and place in the
base of the pastry case. To make the souffl, melt the butter in a
saucepan, add flour and mustard. Stir over medium heat for 2 minutes.
Remove from heat, gradually beat in the milk. Mash the goat's cheese
and add to the mixture. Return to the heat and stir until melted.
Remove from heat. Whisk the egg whites until they form soft peaks.
Beat the yolks into the cheese mixture. Fold a spoonful of the egg
white into the cheese mixture and then fold the remaining egg white.
Steam the asparagus for 5-6 minutes, then arrange in the pastry case,
packing them close together. Immediately pour the souffl mixture over.
Bake Immediately. Place in a preheated oven 200C, 400F, gas mark 6,
for 30 minutes until the souffl is risen and golden brown. Converted
by MC_Buster. NOTES : Mary Scott Morgan, a well known food writer and
broadcaster who is a vegetarian herself, has been inspired by the
wealth of vegetarian ingredients available at Waitrose to create this
recipe. Converted by MM_Buster v2.0l.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 293
Total Fat: 33.4g