Mushroom pie

Ingredients

Potato dough:
1 dl Mummon muusi mashed potato powder
3 dl wheat flour or gluten-free flour mix
1 tsp baking powder
150 g margarine or butter
1 dl water

Mushroom filling:
1 can mixed mushrooms in pieces or fresh mushrooms e.g. funnel chanterelle, field mushroom, chanterelle.
1 pkg bacon cubes
1 onion, diced
2 eggs
2 dl cooking cream
150 g grated cheese
salt to taste
½ tsp ground black pepper

Preparation instructions

Prepare the potato dough first: measure the dry ingredients into a bowl and rub the fat into them until a crumbly mixture forms.
Add the water and mix until smooth. Let the dough rest in a cool place while you prepare the filling.

Sauté the diced onions in a pan and add the bacon cubes and mushrooms and fry lightly.
Mix together the cooking cream, eggs and seasonings.

Assemble the pie: press the dough into the bottom and sides of a pie tin (diameter 28 cm) with floured hands.
Sprinkle the filling ingredients (the fried mixture from the pan and grated cheese) into the tin and pour the cooking cream mixture over.

Bake the pie at 200 degrees for about 30 min.