for 4 person

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

How it's done

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.

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