Mushroom and savoy cabbage pie

Total time: 1hr
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 717 Kcal, 31g Protein, 38g Carbohydrates, 48g Fat


  • Filling
  • 1 spring onions incl. green parts, cut into thin rings
  • 1 tbsp oil for frying
  • 220 g squash, cut into approx. 1 cm cubes
  • 300 g savoy cabbage, halved, cut into strips
  • 150 g brown mushrooms, sliced
  • 80 g diced bacon
  • 1 dl vegetable bouillon
  • 1 pear, diced
  • 300 g raclette cheese, cut into cubes
  • 0.5 tsp salt
  • a little pepper
  • Pie
  • 2 tbsp ground hazelnuts
  • 1 pastry dough, rolled into a circle (approx. 32 cm in diameter)
  • Utensils
  • 1 pie tin (approx. 25 cm in diameter), greased

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  • Filling

    Heat the oil in a frying pan, briefly sauté the onion, add the squash and cook for a further 5 mins. Add the savoy cabbage, mushrooms and diced bacon, continue to cook for approx. 5 mins. Pour in the stock, reduce briefly. Mix in the pear and raclette cheese, season, cool slightly.
  • Pie

    Place the pastry in the prepared tin, prick firmly with a fork. Sprinkle the nuts over the top. Spread the filling inside the pie.
  • To bake

    Approx. 30 mins. in the lower half of an oven preheated to 220°C.
  • Tip:

    Cut strips approx. 2 cm wide from a second piece of pastry, braid them and brush with egg. Garnish the top of the pie with pastry strips and braids before baking.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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