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Prästostpaj topped with edges

Prästostpaj topped with edges

Preparation Time30 m
Cooking Time2 h
DifficultyHard
0
0
William DahlWilliam Dahl
A really good cheese pie made on stored priesthood and then topped with creamy fresh cheese and fried edges!

Ingredients

10 servings
  • Step: 1
    175 g butter
  • Step: 2
    4 dl veteran
  • Step: 3
    1/2 tsk salt
  • Step: 4
    1 pc eggs
  • Step: 5
    300 g priested, ripped
  • Step: 6
    5 dl folded in
  • Step: 7
    6 pc eggs
  • Step: 8
    1/2 krm cayenne pepper
  • Step: 9
    salt
  • Step: 10
    200 g fresh
  • Step: 11
    1/2 l citizens
  • Step: 12
    2 msk butter
  • Step: 13
    salt
  • Step: 14
    black pepper

Instructions

  • Step: 1
    Mix together flour and butter and salt in a food processor. Add the egg so that the dough goes together.
  • Step: 2
    Remove the pie. A good trick is to scratch between baking sheet paper with a little flour.
  • Step: 3
    Lift over the pie to a shape. We have used one that is 23-24 cm in diameter and about 6 cm high.
  • Step: 4
    Show together cream, eggs, salt and cayenne pepper. Mix down the demolished cheese.
  • Step: 5
    Pour the fill in the pie shell and place it in the fridge to rest for 45 minutes.
  • Step: 6
    Put on the oven at 175° and cream for about 55-60 minutes until the pie has “stopped” and got nice color. Get out of the oven and let cool a little while preparing the top.
  • Step: 7
    Topping: Fight edges in butter so that they become golden brown. Salt and pepper.
  • Step: 8
    Click out fresh cheese on top of the lukewarm pie and top with fried cantarels and some parsley.

Näring

Calories632452kcal
Carbohydrates19.4g
Fat53.6g
Protein17.8g
Serving Size1bit

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