Asparagus and Camembert Pie

This recipe would be perfect for a dinner party or for taking to a potluck, especially if you want to show off. It looks much more difficult than it is.

4 sheets filo pastry
60 g/2 oz butter, melted
100 g/3 1/2 oz flaked almonds
250 g/8 oz asparagus spears, trimmed
60 g/2 oz sun-dried tomatoes, sliced
125 g/4 oz button mushrooms, sliced
125 g/4 oz Camembert cheese, sliced
2 eggs, lightly beaten
1/3 c/90 ml/3 oz cream or milk

1. Brush each sheet of filo pastry with melted butter and sprinkle with almonds. Layer pastry and place in a greased 18 X 28 cm/7 X 11 in shallow cake tin. Trim overhanging edges.

2. Top pastry with asparagus, sun-dried tomatoes, mushrooms and Camembert cheese.

3. Place eggs and cream or milk in a bowl and whisk to combine. Carefully pour egg mixture over vegetable mixture and bake at 350 for 35-40 mins or until pie is firm and top golden.

Serves 6