Ingredients with Measurements:
- 1 sheet of puff pastry
- 1 cup sliced mushrooms
- 1 cup diced Sønderjysk Spegepølse (smoked sausage)
- 1/2 cup chopped onion
- 1/4 cup chopped parsley
- 1/4 cup heavy cream
- 2 eggs
- Salt and pepper to taste
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the puff pastry sheet on a floured surface and place it in the pie dish. Trim the edges and prick the bottom with a fork.
3. In a skillet, sauté the mushrooms, onions, and Sønderjysk Spegepølse until the onions are translucent and the mushrooms are tender. Add salt and pepper to taste.
4. Spread the mushroom and sausage mixture evenly over the puff pastry.
5. In a bowl, whisk together the eggs, heavy cream, and parsley. Pour the mixture over the mushroom and sausage mixture.
6. Bake the pie for 25-30 minutes or until the filling is set and the crust is golden brown.
7. Let the pie cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 320
Fat: 23g
Carbohydrates: 15g
Protein: 12g
Substitutions for ingredients:
- Any type of smoked sausage can be used instead of Sønderjysk Spegepølse.
- Any type of mushroom can be used in place of sliced mushrooms.
Variations:
- Add diced potatoes to the mushroom and sausage mixture for a heartier pie.
- Use a different type of cheese, such as cheddar or gruyere, in place of the heavy cream.
Tips and tricks:
- Make sure to prick the bottom of the puff pastry with a fork to prevent it from puffing up too much.
- Use a pastry brush to brush the edges of the puff pastry with egg wash for a golden brown crust.
- Let the pie cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
Leftover pie can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pie on a platter with a side of mixed greens.
Garnishes:
Garnish the pie with a sprinkle of chopped parsley.
Pairings:
Pair the pie with a glass of red wine, such as Pinot Noir.
Suggested side dishes:
Serve the pie with a side of roasted vegetables, such as carrots and Brussels sprouts.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake the pie for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the pie until the filling is set and the crust is golden brown to ensure that it is fully cooked.
Food history:
Sønderjysk Spegepølse is a traditional Danish smoked sausage that is often used in savory dishes like this pie.
Flavor profiles:
The pie has a savory and smoky flavor from the Sønderjysk Spegepølse and a creamy texture from the heavy cream and eggs.
Serving suggestions:
Serve the pie as a main course for lunch or dinner.
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Region: Danish