Delicious pie for the crayfish dinner

Although crayfish can be enjoyed all year round, we have our crayfish premiere this August - because longing makes the experience even better. With accompaniments such as a pie with late summer chanterelles, the feast is complete.

Pie shell

150 g butter

3 1/2 dl wheat flour

1/2 tsp salt

2 tbsp cold water

 

Filling

1 liter of fresh chanterelles

1 yellow onion

2 tbsp butter

½ tsp salt

100-150 gr grated Västerbotten cheese

2 eggs

2 dl whipped cream

1 pinch of black pepper

 

Here's how

Mix everything together for the pie shell. Press out into the pie dish. Bake in a 175°C oven for about 10 minutes.

Chop the onion and slice the mushrooms. Fry in the butter until everything has a nice color. Fill the pie shell with the fried mixture and cheese. Whisk together the egg mixture and pour over.

Bake in the oven for 30-40 minutes until the pie is done and nicely colored. Serve on plates as an Amuse bouche and enjoy!