Sunday Brunch: Asparagus Scotch Eggs

Asparagus Scotch Pockets

Makes 4


2 1/2 cups of all-purpose flour

1 tbsp. dry Italian mixed herbs

1 tsp. salt

2 sticks chilled butter

6-7 tbsp. ice water

1 tbsp. white vinegar



1 bunch asparagus stemmed and blanched

1 cup chopped prosciutto ham

2 cups whole milk ricotta

4 eggs

1 1/4 cup shredded gruyere cheese


Method of preparation:


  1. For the pastry, In a bowl, combine the flour herbs salt and butter and {}vinegar using your fingers rub it until it forms slam pea like pieces. Add the water a little at a time to form smooth dough. Best to chill overnight.
  2. Next is to divide the pastry into 4 pieces and roll into circles and cut into the shape of the small pan or medium casserole and spray the pan with veg spray..
  3. When the dough is shaped, start to fill the shells with the ham, then in a bowl blend the ricotta and eggs and whisk together, Add this equally over the ham.
  4. Then the asparagus then top with the cheese. If any pastry hangs over, just fold it over the top of the mixture this will give the pockets a rustic look.
  5. Bake in a 400 degree oven for about 40 min . Remove and let sit for 10 min before serving. They should pop right out of the pan easily.