Double crust pie with asparagus and raw ham

A savoury pie with white asparagus and raw ham makes a very tasty office luncheon solution; what are you waiting for to try this recipe! Like all othersavoury pie and quiche recipes it is not only quick and easy to make but, above all, impossible to resist. 

There are a few precious tips you need to know in order to make your savoury pies delicious. First of all, remember that the upper pie crust must be snipped with a knife or pricked with a fork to enable the hot air to pass through the filling and cook it evenly, leaving the pastry crisp and not at all soggy. 

The second tip is to brush the surface of the upper crust with beaten egg and milk; in this way your pies will take on an attractive colour and look even more inviting. Yet another secret for making excellent savoury pies is to fill them with  vegetables that have been perfect strained of their liquid and mature or stretchy cheese that does not release too much liquid. In this way the bottom crust will not become soggy and will support the weight of the filling.   

We have often talked about the versatility of savoury pies. They can be eaten warm or cold on an open-air picnic. They make an excellent solution for the kid’s afternoon snack. Slightly warmed, they may be served at brunch, as an accompaniment to an aperitif with friends and, of course, as a family supper or a convenient TV snack. 

The Recipe:

The first step is to boil the white asparagus you have previously cleaned, and from which you have removed the tougher part of the stalk. To cook them quickly and evenly, you may chop off the spears and cut them into strips using a potato peeler. At this point, 5 minutes in boiling water will be sufficient and the asparagus will be ready to use. You may use the raw ham in whole slices or cut into strips so that it may be evenly distributed inside the pie. Cut the stretchy cheese into small pieces; if you prefer, you may also use ricotta but do remember to strain it long enough to remove the liquid and prevent the pastry from becoming soggy.   

Mix the cheese with the ham and asparagus, before adding everything to the béchamel sauce. Arrange the first roll of puff pastry on the bottom of the tin and cover it with the filling; top the pie with the other pastry layer and seal the edges well, pressing them down with your fingers or using a fork. Make slits on the surface of the pie using a sharp knife, then brush with a beaten egg mixed with a little milk. Bake in an oven preheated to 180° C for 20 minutes. Cut the pie into slices and let it become lukewarm before serving.