Hearty asparagus pie with fillet strips

Name: Hearty asparagus pie with fillet strips
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 400 g Potatoes; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 500 g white asparagus; 500 g green asparagus; 150 g Mushrooms; 1 Onion; 600 g Pork tenderloin; 2 TABLESPOONS Oil; 2 (270 g each) Rouleaux de pâte feuilletée (rayon réfrigéré); 4 TABLESPOONS Butter; 4 TABLESPOONS + some flour; 100 g Whipped cream; 1 Egg Yolk

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

400 g Potatoes
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
500 g white asparagus
500 g green asparagus
150 g Mushrooms
1 Onion
600 g Pork tenderloin
2 TABLESPOONS Oil
2 (270 g each) Rouleaux de pâte feuilletée (rayon réfrigéré)
4 TABLESPOONS Butter
4 TABLESPOONS + some flour
100 g Whipped cream
1 Egg Yolk

Directions

1
Peel, wash and chop the potatoes. Cover and cook in salted water for about 10 minutes and drain.
2
Wash the asparagus. Peel white asparagus. Cut the woody ends off the whole asparagus. Cut the stalks diagonally into pieces. Bring 1.2 l water and 1 tsp. salt and sugar each to the boil. Cook the white asparagus for 7-8 minutes.
3
Cook the green asparagus for about 4 minutes. Lift out, rinse and drain. Put asparagus water aside.
4
Clean the mushrooms, possibly wash and halve them. Peel and chop the onion. Dab meat dry and cut into strips. Heat oil in a large pan. Brown the meat well all around.
5
Season with salt and pepper and remove. Fry the mushrooms in hot frying fat for about 5 minutes. Fry the onions briefly. Take out everything.
6
Let the puff pastry rest for about 10 minutes at room temperature. Heat the butter in the frying fat. Fry 4 tbsp. flour in it. Gradually deglaze with approx. 1 l asparagus stock and cream, bring to the boil and simmer for approx. 5 minutes.
7
Add potatoes, asparagus, meat and mushroom mix. Season with salt and pepper. Pour the ragout into an ovenproof dish (approx. 2.5 l capacity).
8
Unroll the dough, remove the baking parchment. Place doughs on top of each other and press them together slightly. Cut off a strip about 2 cm wide on the short side. Roll out dough sheet on a little flour 2-3 cm larger than the casserole dish.
9
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Place the dough sheet over the mould and press it all around the edge of the mould. Whisk the egg yolk and 3 tbsp. water. Spread the dough with it. Cut the dough strips in half, form 2 asparagus spears and place them crosswise in the middle of the dough sheet.
10
Brush with egg yolk. Carefully punch a few holes into the dough with a punched nozzle (approx. 1 cm Ø) to allow the steam to escape. Bake in a hot oven for about 20 minutes.