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Mushroom and savoy cabbage pie
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 717
  • Fat about 48g
  • Carbohydrates about 38g
  • Protein about 31g
This is needed
This is needed for 4 people
Filling
  • 1 spring onion incl. green part, cut into thin rings
  • 1 tbsp oil for frying
  • 220 g squash, cut into approx. 1 cm cubes
  • 300 g savoy cabbage, halved, cut into strips
  • 150 g brown mushrooms, sliced
  • 80 g diced bacon
  • 1 dl vegetable bouillon
  • 1 pears, diced
  • 300 g raclette cheese, cut into cubes
  • 0.5 tsp salt
  • a little pepper
Pie
  • 2 tbsp ground hazelnuts
  • 1 pastry dough, rolled into a circle (approx. 32 cm in diameter)
Tools
  • 1 pie tin (approx. 25 cm in diameter), greased
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And that's how it's done
And that's 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.