Meat and Asparagus Tartlet

Instructions

1. 1

   Peel the asparagus from the tip; tie them back together in bunches.

2. 2

   Blanch them in salted boiling water for 8 minutes.

3. 3

   Remove the lettuce leaves.

4. 4

   Blanch them in salted boiling water for 1 minute.

5. 5

   Dry them flat between two towels, roll them up and cut them into thin slices.

6. 6

   Peel the carrots and cut them into long batons, do the same with celery branches after peeling them.

7. 7

   Peeled and chopped shallots.

8. 8

   Cut the beef into pieces then chop it and mix it with the sausage meat.

9. 9

   Place the meats in a pan with the shallots, season with salt and pepper.

10. 10

    Pour in the oil, fry for 2 minutes while stirring.

11. 11

    Let it cool completely before adding the egg, one yolk and chopped parsley.

12. 12

    Roll out the pastry on a floured work surface into a rectangular shape.

13. 13

    Arrange the lettuce strips stopping 3 cm from the edge.

14. 14

    Cover with the meats.

15. 15

    Place the asparagus and vegetable batons.

16. 16

    Preheat the oven to setting 6 (180°C).

17. 17

    Butter a baking sheet and lightly dust it with flour.

18. 18

    Whisk the last yolk with milk and brush the edges of the pastry with a brush.

19. 19

    Roll the turnover up from itself so that the pleat is underneath, seal the edges.

20. 20

    Glaze the entire surface of the turnover with egg wash, bake and brown for 45 minutes, serve warm.