Ingredients with Measurements:
- 1 sheet of puff pastry
- 1 medisterpølse (Danish sausage)
- 1 cup of sliced mushrooms
- 1/2 cup of diced onion
- 2 cloves of minced garlic
- 1 tablespoon of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of dried thyme
- 1/4 teaspoon of dried rosemary
- 1/4 cup of grated Parmesan cheese
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Pastry brush
- 9-inch pie dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the puff pastry on a floured surface until it is large enough to cover the bottom and sides of the pie dish.
3. Place the puff pastry into the pie dish and trim the edges.
4. Prick the bottom of the pastry with a fork and set aside.
5. In a skillet, heat the olive oil over medium heat.
6. Add the onions and garlic and cook until the onions are translucent, about 5 minutes.
7. Add the sliced mushrooms, salt, black pepper, thyme, and rosemary to the skillet and cook until the mushrooms are tender, about 10 minutes.
8. Slice the medisterpølse into thin rounds and add them to the skillet.
9. Cook for an additional 5 minutes.
10. Pour the medisterpølse and mushroom mixture into the prepared pie dish.
11. Sprinkle the grated Parmesan cheese over the top of the mixture.
12. Brush the edges of the puff pastry with the beaten egg.
13. Bake the pie for 25-30 minutes or until the pastry is golden brown and the filling is hot and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 22g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 660mg
Carbohydrates: 19g
Fiber: 1g
Sugar: 2g
Protein: 11g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or phyllo dough.
- Medisterpølse can be substituted with any type of sausage.
- Parmesan cheese can be substituted with any type of cheese.
Variations:
- Add diced potatoes to the medisterpølse and mushroom mixture for a heartier pie.
- Substitute the mushrooms with spinach for a vegetarian option.
- Add diced apples to the medisterpølse and mushroom mixture for a sweet and savory twist.
Tips and tricks:
- Make sure to prick the bottom of the puff pastry with a fork to prevent it from puffing up too much.
- Brushing the edges of the pastry with beaten egg will give it a nice golden brown color.
- Let the pie cool for a few minutes before slicing and serving.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the leftover pie on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pie on a decorative platter with a side salad.
Garnishes:
- Sprinkle chopped parsley over the top of the pie for a pop of color.
Pairings:
- Serve with a glass of red wine.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the pastry is not browning evenly, rotate the pie dish halfway through baking.
Food safety advice:
- Make sure to cook the medisterpølse and mushroom mixture to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Medisterpølse is a traditional Danish sausage made from pork and spices.
Flavor profiles:
- Savory, earthy, and slightly sweet.
Serving suggestions:
- Serve the pie warm with a dollop of sour cream on top.
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Region: Danish