- 1
Start by making the crust. Mix flour, salt and 3/4 of the butter into a crumbly dough. Add water and knead the dough until it comes together in one firm ball. If you're following the weekly menu, set aside half of the crust dough for later this week. Let the dough rest in the fridge for 10 minutes.
- 2
Next up is the filling. Mince the garlic and onion, and fry in a pan with butter until soft. Finely chop the mushrooms and fry together with the onion until the mushrooms have reduced in size. Finely chop the walnuts (either by hand or in a food processor). Transfer the mushroom mixture and walnuts to a bowl. Add lentils, chia seeds, eggs, salt and pepper and mix well.
- 3
Roll out the pie dough into a rectangle and pick holes in it with a fork. Place the filling in the centre of the rectangle and shape it into an oblong. Fold the crust over the filling from both sides, before closing the ends. Brush the crust with egg, and then bake at 200 degrees celsius for 30 min. Be careful not to burn the top. If the crust turns golden brown a little early however, simply place a sheet of aluminum foil over it and continue to bake.
- 4
Mix bouillon cubes with water as directed on the package. Usually it's about 5 dl per cube.
- 5
Cut potatoes and swede into equal size pieces. Boil until tender. Drain, mash and add cream, the rest of the butter, salt, pepper and vegetable spice.
- 6
Now for the gravy: brown butter in a saucepan and whisk in flour. Stir as you add half of the broth and soy sauce. Season with salt and pepper.
- 7
Red cabbage: Cut red cabbage into strips and keep it in a saucepan. Add the rest of the broth, vinegar, salt and orange juice. Bring to the boil and let it steep for 45 minutes. Taste with a little sugar at the end.
- 8
104 / 5,000 Translation results Set aside half of the mashed potatoes, brown sauce and red cabbage for the next dinner if you follow the weekly menu.
