durrapaj

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 durrapaj filled with flavourful brie and chanterelles. Perfect to serve as a luxurious weekday dish or for the weekend dinner.

Pie crust 

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

Filling 

• 2 tins chanterelles at 200 g each, 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

Here's how

• Start with the pie crust. Mix all the ingredients together in a bowl and let stand for 5 minutes. Knead the dough together and then press it out into a pie dish, 24 cm in diameter. Leave in the fridge for 15 minutes. Prick the base and pre-bake the pie crust 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. Put the mushrooms in the pie crust. Slice the brie into about 1 cm thick slices and lay them over the mushrooms.
• Mix 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 minutes at 225 degrees. The pie is done when the egg custard has set. Cover the pie with foil if it browns too much towards the end of baking.
• Serve with a nice salad.