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Red deer root vegetable pie

Cold-smoked red deer cold cut 100 g

Red deer root vegetable pie

Preparation time 1,5h

|

10 portions

(nut-free, soy-free, does not contain fish/crustaceans, does not contain celery)

The root vegetable pie is like a work of art! This hearty pie assembled on top of a ready-made dough is made from strips of root vegetables and cold smoked red deer cuts from Lapin Liha.

Ingredients

  • 1 pkg (400 g) ready-made pie dough
  • 1 can (200 g) sour cream
  • 2 eggs
  • 1½ dl emmental cheese, grated
  • ½ tsp salt
  • black pepper from a mill
  • 1 tsp dried thyme
  • 4 carrots
  • 2 parsnips
  • 1 zucchini
  • 200 g Lapin Liha Cold Smoked red deer cold cuts
  • oil

Instructions

  1. Spread the pie crust in a pie dish greased with oil. Pre-bake the base in a 200-degree oven for 15 minutes. Mix together the sour cream, eggs, and emmental cheese and season with salt, pepper, and thyme. Spread the filling on the pie crust.
  2. Peel the carrots and parsnips. Cut long strips from carrots, parsnips, and zucchini with a peeler and roll them into rosettes. Create rosettes from the red deer cold cuts as well and arrange the vegetable and cold cut rosettes on the pie crust. If the root vegetable slices are thicker and difficult to bend, boil water in a pot and quickly blanch the root slices in the boiling water. Brush the rolled-up vegetables and cold cuts on the pie’s surface with oil and bake the root vegetable pie at 200 degrees for about 25 minutes.

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