3 dl whole wheat flour 125 g butter 0.5 dl grated Emmental cheese 1 egg 1 tbsp cold water 1/2 tsp salt
Filling
150 g Lapin Liha’s cold smoked red deer crumble 2 dl fresh chanterelles approx. 3 dl chopped leeks 2 eggs 2.5 dl cream 2 dl grated Emmental cheese black pepper
For the Pie Topping
1 dl grated Emmental cheese watercress, arugula, or other greens
Instructions
Allow the mushrooms to thaw if you are using frozen ones.
Use ready-made pie crust dough (e.g., rye-oat) or make the dough yourself. If you make the dough yourself, prepare it first. Rub the flour and softened butter together, add salt, cheese, and an egg. Mix. Add cold water, mix and let it rest in the fridge for a while as you prepare the filling.
Rinse and slice the leek. Mix the eggs and cream together.
Place parchment paper over the pan or grease it. Press the dough into the bottom and sides of the pan.
Chop and quickly fry the mushrooms and deer meat hack in a pan.
Mix the sautéed mushrooms and deer crumble, vegetables, and grated cheese. Season with black pepper and pour the mixture into the pan on top of the dough. Pour the cream mixture on top and add more grated cheese.
Bake the pie at 200 degrees Celsius (approx. 392 degrees Fahrenheit) for about 30 minutes. Add watercress or arugula on top of the cooled pie.
