Asparagus Souffl Pie

-SOUFFL TOPPING-
40 g Butter; (1 1/2 oz)
40 g Waitrose Superfine Plain
-Flour; (1 1/2 oz)
10 ml Waitrose Strong English
-Mustard; (2tsp)
150 ml Milk; (1/4 pint)
175 g Waitrose Somerset Goats
-Cheese; rind removed (6 oz)
3 Free range eggs; (large),
-separated

Lightly oil an oblong tin 11cm x 35cm (4 1/2 x 14) or a 22cm (8
1/2) diameter round tin. Line with a double layer of baking
parchment, to stand proud of the tin by 5cm (2).

Set aside four sheets of filo pastry the same size as base of the
tin. Cut remaining pastry in 5cm (2′) wide strips. Oil both sides of
each strip and gather into a loose frill. Place upright around inside
of tin, so tin is lined with a frilly collar. Oil the reserved four
sheets of filo, and place in base of tin.

Thinly slice 150oz (5 1/2oz) goat’s cheese and place in the base of
the pastry case.

To make the souffl, melt the butter in a saucepan, add flour and
mustard. Stir over medium heat for 2 minutes. Remove from heat,
gradually beat in the milk.

Mash the goat’s cheese and add to the mixture. Return to the heat and
stir until melted. Remove from heat.

Whisk the egg whites until they form soft peaks. Beat the yolks into
the cheese mixture. Fold a spoonful of the egg white into the cheese
mixture and then fold the remaining egg white.

Steam the asparagus for 5-6 minutes, then arrange in the pastry case,
packing them close together. Immediately pour the souffl mixture
over. Bake Immediately.

Place in a preheated oven 200C, 400F, gas mark 6, for 30 minutes
until the souffl is risen and golden brown.