Savory pie with shrimp and asparagus

Ingredients for 1 servings:

• 500 g flour
• 250 g butter
• 2 eggs
• 2 tsp salt
• 5 tbsp water, cold
• 500 g asparagus, green, fresh
• 300 g shrimp
• 1 ½ tbsp garlic oil
• 150 g Emmental cheese, grated
• 4 eggs
• 100 ml cream
• 100 g sour cream
• 1 tbsp pepper
• ½ tsp nutmeg
• 1 bunch of chives
• 2 egg yolks
• Fat and flour for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

For the dough, put the flour in a bowl. Add the salt, butter, 2 eggs, and the cold water and knead everything well. Chill the dough in cling film for 30 minutes. Then divide the dough in half, roll out the first half, and place it in the greased dish (I use margarine and flour it). Cut the asparagus into small pieces and blanch them in salted water for about 10 minutes. Fry the shrimp in garlic oil or with garlic in oil. Mix 4 eggs, cream, sour cream, nutmeg, and freshly ground pepper. Chop the chives and add them. Then stir in the cheese. Spread the asparagus and shrimp on the base and smooth it down. Spread the topping evenly on top. Roll out the second piece of dough and place it over the filling. Brush with egg yolk. Bake in a hot oven at approx. 180°C (top/bottom heat) for about 35-40 minutes.