Recipe ideas

Direction

1 Peel and thinly slice the red onion. Drizzle olive oil in a pan and cook onion until soft and brown. 2 Deglaze with the balsamic vinegar. Add raisins, salt and pepper to taste. Set aside. 3 Cut the squash in cubes and steam cook for 20 minutes until tender. Set aside and let cool. 4 Preheat the oven to 350°F. 5 Roughly crush the goat cheese with a fork. 6 In a bowl beat the eggs with heavy cream and mace. Add a pinch of salt, not too much, and pepper. 7 Spread one of the doughs in a pie pan. Add the cooled red onions, squash cubes, baby spinach, pumpkin seeds and goat cheese evenly. Top with egg preparation. 8 Cover with the second dough and weld the edges well (cut the leftover dough with a knife, and use it for decoration). 9 Beat the egg yolk with a tablespoon of water, and baste the pie with a brush. 10 Bake for 40 minutes while checking regularly. The pie should be golden and crisp.