Ingredients For the pastry:
110 g wholemeal flour
55 g butter
For the filling:
25 g butter
25 g flour
150 ml milk
75 g cream
180g raw prawns
2 hardboiled eggs, chopped
1 egg, beaten
350 g can asparagus, drained
20 ml Parmesan cheese, grated
Boil some water and drop the prawns in and boil for no more than 1-2 minutes or until they start to turn pink.
Do not boil longer or they will be tough
Drain, and shell when they are cool enough.
For the pastry -Mix the flour with a good pinch of salt and rub in the butter. Add enough iced water to bind the mixture making it a firm dough.
Line a 23 cm flan dish with baking paper, and roll out the pastry on to this.
Bake blind for about 15 minutes at 180°, or until lightly browned.
For the filling -Melt the butter, stir in the flour and cook for about 2 minutes. Remove from the heat and gradually add the milk and the cream. Slowly bring to the boil and simmer for 2 minutes, stirring continuously. Stir in the prawns, hard boiled eggs and the beaten egg.
Cut the asparagus spears into pieces and fold into the mixture. Add salt and pepper.
Put the mixture on top of the cooked pastry case and sprinkle with Parmesan cheese.