Ingredients
For 10 portions
For the pastry
300g
AP Flour
200g
Butter, softened
1
Egg(s)
Salt
For the filling
250g
QimiQ Sauce Base
5
Egg(s)
100g
Ponce De Leon Manchego, diced
20g
Corn starch
Salt and pepper
80g
Piquillo pepper , diced
80g
Red bell pepper(s), diced
100g
Red onion(s), diced
20g
Garlic, minced
140g
Serrano ham, diced
150g
Asparagus tips
Preparation
- For the pastry: knead the ingredients together to form a smooth pastry. Wrap in cling film and allow to chill for approx. 30 minutes.
- Roll out the pastry and line a prepared greased tin.
- Preheat the oven to 320 °F (conventional oven).
- For the filling: mix the QimiQ Sauce Base with the eggs, half of the Ponce De Leon Manchego, corn starch, salt and pepper.
- Arrange the vegetables and Serrano ham onto the pastry and cover with the QimiQ mixture. Top with the asparagus tips and finish with the remaining Ponce De Leon Manchego.
- Bake in the preheated oven for approx. 50 minutes.
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