Ibores Cheese, Asparagus and Smoked Salmon Pie

Servings: 6

Prep Time: 1 hour

Cook Time: 20 min.

Ingredients:

11 oz de Ibores cheese (or Garrotxa)

2 tbsp milk

7 oz butter

1.5 oz cornstarch

2 eggs

7 oz asparagus

7 oz smoked salmon

Pastry:

9 oz flour

1 stick of butter

1.5 oz lard

1 egg

2 tsp water

Salt

Preparation:

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.