Quickly combine the flour and margarine, and thyme in a food processor. Add the water and work into a pie dough. Press the dough into a pie dish (large) or 12 small ones. Let the dough rest while you make filling. Chop the onion and grooming sponge into small pieces. Fry onions and mushrooms in butter until all the liquid absorbed. Season with juniper berries, salt and pepper. Spread mixture evenly in the mold / molds. Whisk together eggs, milk and cheese. Spread the egg mixture into the mold / molds. Bake in oven for 225grader about 20-25 minutes (for a large pie) or 15-20 for småformar. Serve the pie warm for example, crayfish or with salad.
Serves 4 Ingredients: 4 sheets vårrulledeg, available in Asian shops 150 g chanterelles or other mushrooms 1/2 shallot 25g butter Kräftvinägrett: 8 raw prawns 1 tbsp balsamic vinegar 50g butter dill oil: 50 g dill 1 cup olive oil, proceed as follows: Finely chop the mushrooms and onions. Fry in a pan with 25g butter until the liquid [Read On]
Peel the crayfish, saving tails. Preheat the oven to 175 degrees. Roast crustacean shells for 20 minutes. Fry the vegetables. Pour over crab shells to the pan with the vegetables. Spoon into wine and water o cook for 2 hours. Dilute with water so that the broth always keeps the same volume. Jack o return the broth into a clean saucepan. Let it cook down until half remains. Strain again through fine sieve, beat the cream and add the dill. Let it cook for a creamy consistency. Season with lemon juice.