The Lyttleton Inn
Scotch Pockets: Breakfast-Brunch
Prep time:1 hour
2 1/2 cups all-purpose flour
1/4 cup finely chopped herbs-parsley, chive, thyme
1 teaspoon sea salt
2 sticks chilled unsalted butter
6 tablespoons ice water
1 tablespoon white vinegar
1/2 lb asparagus, stemmed and blanched
1 cup black forest ham, chopped
2 cups Farmers Cheese (see recipe below)
4 large eggs
1 cup shredded gruyere cheese
4 stems parsley
Make the pastry dough: Process the first four ingredients in a food processor until blended. Mix the ice water and vinegar and fork this into the dry ingredients to make a dough. Pat into block, wrap and chill overnight.
Set oven to 400 degrees. Thoroughly mix the farmers cheese with the eggs. Divide pastry dough into quarters, (or eighth's for smaller pans) and divide the remaining ingredients accordingly.
Roll out the pastry to circles, and cut to shape of pan, with an inch overhang. Place dough in pan and layer ingredients, beginning with chopped ham, then farmers cheese blended with eggs, then asparagus, then gruyere. See farmers cheese recipe here: http://www.bedandbreakfast.com/ListingRecipes.aspx?inn=636913&recipe=43741
Fold dough overhang in, garnish with parsley and chives, and paint with beaten egg yolk.
Bake for 40 minutes until nicely browned and bubbling. Serve hot or cold, with a mild mustard.