Ingredients
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
Pie
Utensils
One springform pan (approx. 25 cm in diameter), lined with baking paper
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.
| 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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