Ingredients
- 400 g pork belly
- 6 green asparagus
- 4 carrots (same diameter as asparagus)
- 100 g pine nuts
- 3 eggs
- 4 cl of whipping cream
- 500 g puff pastry
Preparation
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Using a knife, chop the breast into 7mm cubes.
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Rinse the asparagus and carrots. Cut the base of the asparagus, peel it, stopping before the tip. Peel the carrots, discard the ends.
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Cook the carrots for 25 minutes in boiling salted water with 1 tbsp. tablespoon of salt. After 10 minutes, add the asparagus. Drain, then cut the carrots and asparagus into 1cm pieces.
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In a fat-free pan, over high heat, roast the pine nuts, stirring constantly. Remove them when the first ones start to brown.
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Place the breast in a salad bowl or in the bowl of a food processor, add 3 tbsp. level teaspoon of salt, 4 pinches of ground pepper, mix by hand or at low speed with the mixer, add the beaten egg with the cream, then the asparagus, carrots and pine nuts, then mix for another 5 minutes.
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Roll out the puff pastry and cut out 2 discs. Cover the baking tray with baking paper, place a circle of dough. Spread the filling, leaving 2 cm of dough uncovered around the edges. Using a brush, brush the edge of the dough with a thin layer of beaten egg. Place the second disk of dough, matching the filling. Seal the pasta by applying pressure on the edges. Cut and remove the excess. Brush the pie with the remaining beaten eggs and create the decoration with a sharp knife.
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Preheat the oven to 180°/th. 6 and cook the pie for 30 minutes. Enjoy immediately.
