Ibores Cheese, Asparagus and Smoked Salmon Pie - Pastel de Salmón Ahumado, Espárragos y Queso Ibores
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Makes 6 servings.
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11 oz Ibores cheese (or Garrotxa)
To make the pastry, pour the flour onto the work surface and form into a mound. Make a hole in the center and add the butter, lard, egg, water and salt. Knead together then leave to stand for 10 minutes. Roll out the pastry and line a pie dish. Prick with a fork and bake at 350 degrees F. Gently heat together the milk, butter and cheese until melted. Bring to a boil and add the eggs and cornstarch diluted in a little water.
Finely slice the salmon and place on the pastry base. Pour over the cheese mixture and add the cooked asparagus tips. Bake at 375 degrees F for 5 minutes until brown.
Cut into triangles and serve with a garnish of interwoven salmon strips and asparagus.
Recipe courtesy of Spain GourmeTour magazine.
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