May 2014

Ingredients Filling: 200g trimmed asparagus 1 bunch trimmed spring onions 100g Oak Smoked Yorkshire Wensleydale cheese, crumbled 50g Dales Butter 2 large eggs 2 large egg yolks Fine sea salt 220ml double cream Pastry: 200g plain flour Egg whites beaten to glaze 100g Dales Butter Method 1. Put the flour and a little sea salt into a bowl, add chopped butter and rub in until the mixture resembles coarse bread crumbs. Add 3 tablespoons of ice cold water and mix with a butter knife until the dough comes together, wrap... Read More