Mushroom and savoy cabbage pie

Mushroom and savoy cabbage pie

Total: 1 hr | Active: 30 min.
Nutritional value / person: 717 kcal
, Fat: 48 g
, Carbohydrate: 38 g
, Protein: 31 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Filling

1 tbsp oil for frying
1 spring onion incl. green part, cut into thin rings
220 g squash, cut into approx. 1 cm cubes
300 g savoy cabbage, halved, cut into strips
150 g brown mushroom, sliced
80 g diced bacon
1 dl vegetable bouillon
1 pear, diced
300 g raclette cheese, cut into cubes
½ tsp salt
a little pepper

Pie

1 pastry dough, rolled into a circle (approx. 32 cm in diameter)
2 tbsp ground hazelnuts
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How it's done

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Filling

Heat the oil in a frying pan, briefly sauté the onion, add the squash and cook for a further 5 mins. Add the savoy cabbage, mushrooms and diced bacon, continue to cook for approx. 5 mins. Pour in the stock, reduce briefly.

Mix in the pear and raclette cheese, season, cool slightly.

Pie

Place the pastry in the prepared tin, prick firmly with a fork. Sprinkle the nuts over the top. Spread the filling inside the pie.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 220°C.

Good to know
Tip: Cut strips approx. 2 cm wide from a second piece of pastry, braid them and brush with egg. Garnish the top of the pie with pastry strips and braids before baking.

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