Crust Directions:

1. Process flour and butter until crumbly.

2. Add egg yolk and 3 tbsp water.

3. Process in short bursts until mixture comes together, adding a little extra water if neccessary.

4. Gather dough into ball on a floured surface.

5. Cover in plastic wrap; chill for 30 minutes.

6. Grease two shallow 8 in circular tins.

7. Divide dough in two; roll each half flat and line tins.

8. Place ins on a baking tray; chill for 10 minutes.

9. Preheat oven to 400 F.

10. Cover pastry with baking paper; fill evenly with baking beads.

11. Bake for 10 minutes.

12. Remove paper and beads; bake for 10 minutes or until pastry is lightly browned and dry.

13. Cool.

Filling Directions:

1. Preheat oven to 350 F.

2. Steam asparagus until tender; drain and pat dry.

3. Melt butter in saucepan over low heat.

4. Add onion; cook until tender.

5. Remove from heat.

6. Add mustard and cream cheese; stir until cheese has melted.

7. Allow to cool.

8. Add the cream, eggs, chicken, and asparagus; mix well.

9. Spoon filling into pastry shells.

10. Bake for 50 minutes to 1 hour at 350 F, or until puffed and set.

11. Cool for 15 minutes before cutting.