Pawaru-Grahmata

№ 67IX. nodaļa

Pastēte no skostiņiem

Asparagus pie

  • Serves 6
  • about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Pasteete no skohstineem.

Modernizētslpp. 428–429 · PDF 442–443
6 porcijas

The book gives no quantities; the amounts below are ours, for a 22 cm pie.

Method

6 soļi
  1. Snap each asparagus spear where it breaks naturally and keep the tender upper part (peel white asparagus first). You should have about 700 g. Wash it and cut it into 4–5 cm pieces.
  2. Put the water, wine, mace, onion, herbs, salt, pepper and clarified butter in a wide pan and bring to the boil. Add the asparagus and simmer for 4–6 minutes (white asparagus 8–10), until just tender. Drain through a colander into a bowl, keeping the liquid, and cool.
  3. Take a third of the asparagus (the thicker stem pieces) and purée it with 4 tbsp of the cooking liquid, the breadcrumbs and the egg. Fold in the remaining pieces.
  4. Heat the oven to 220 °C (200 °C fan) with a baking sheet inside. Line a buttered 22 cm pie dish with one sheet of pastry, fill, cover with the second sheet, seal, crimp, cut a steam hole and glaze.
  5. Bake on the hot sheet for 20 minutes, then at 190 °C (170 °C fan) for 15–20 minutes more, until deep golden and the filling reaches 72 °C.
  6. Pour some wine or cream sauce into the pie when it comes out, and serve the rest alongside. The leftover cooking liquid makes a good base for the sauce.

Notes

What the book says vs. what we added

the book breaks off the asparagus heads as far as they are tender, washes them and boils them with water, wine, mace, onions, fine herbs, pepper, salt and clarified butter, drains them through a colander and lets them cool. The filling is made of finely pounded asparagus heads with the liquid they were cooked in; the pie is baked in fine puff pastry and, when done, a wine or cream sauce is poured over. The breadcrumbs and egg that bind the purée, the amounts, oven temperatures and times are ours.

*Skostiņi* are probably asparagus: 06-020 ties them in bunches and boils them, and the "heads" broken off while tender fit asparagus spears. Green or white both work.

Pastry

see 09-000 for the book's puff pastry and 09-000b for the general pie method.

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