durra pie

Autumn is here, and what could be better than a cosy, filling pie? Linda Filipsson from Glutenfria Köket has created this wonderful recipe for a gluten-free durra pie filled with flavourful brie and chanterelles. Perfect to serve as a luxurious everyday dish or for a weekend dinner.

Pie shell 

• 5 dl da Carla durramjöl (half can be swapped for oat flour)
• 100 g butter, room temperature
• 1.5 msk psyllium husk
• 2 eggs
• 2 msk cold water
• 1 krm salt

Filling 

• 2 tins of chanterelles, 200 g each, or alternatively 200 g fresh chanterelles
• 2 eggs
• 2 dl milk
• 1 small red onion
• 200 g brie cheese
• 1 msk fresh thyme or 0.5 tsk dried
• black pepper
• salt

Method

• Start with the pie shell. Mix all the ingredients together in a bowl and leave for 5 minutes. Knead the dough together and then press it into a pie tin, 24 cm in diameter. Leave in the fridge for 15 minutes. Prick the base and pre-bake the pie shell for 10 minutes at 200 degrees.
• Now make the filling. Finely chop the onion and fry it until soft in a frying pan with butter together with the thyme. Add the mushrooms and fry until all the liquid has disappeared. Season with salt and pepper to taste. Place the mushrooms in the pie shell. Slice the brie into slices about 1 cm thick and lay them on top of the mushrooms.
• Whisk together the eggs and milk in a bowl and pour over the pie. Sprinkle over a little fresh or dried thyme.
• Bake in the middle of the oven for about 25 min at 225 degrees. The pie is ready when the egg custard has set firm. Cover the pie with foil if it browns too much towards the end of baking.
• Serve with a nice salad.