Savoury Quilt Pie

Preparation

• • Line a 30 x 43-cm (12 x 17-inch) baking sheet with parchment paper.
  • On a floured surface, roll the dough into a 30 x 43-cm (12 x 17-inch) rectangle. Place it on the baking sheet. Fold the edges of the dough inward, making a 1-cm (1/2-inch) upturned edge. Refrigerate for 30 minutes.
  • In a skillet over medium heat, brown the onions in the oil. Season with salt and pepper. Let cool.
  • In a bowl, combine the onions, ham, sour cream and mustard. Refrigerate.
  • In a pot of boiling salted water, blanch the asparagus for 1 to 2 minutes. Transfer the spears to a bowl of ice cold water. Drain and set aside.
  • With the rack in the middle position, preheat the oven to 200°C (400°F).
  • Spread the ham mixture evenly over the dough. Place the baking sheet next to the work surface, with a long side parallel to the edge of the counter or table.

• Assembly

  • Mentally divide the pie into 6 squares, 12 x 12-cm (5 x 5-inch) each. Working from left to right, lay 10 green asparagus spears side by side in the first square. In the next square, lay 10 white asparagus spears side by side, at right angles to the green asparagus.
  • Repeat with the remaining squares, alternating colours and directions to create a quilt effect.
  • Bake for 25 minutes. Remove from the oven. Break an egg onto each square. Bake for 10 more minutes. Cut into 6 squares and serve.