Ingredients:
Crust:
125 ml ground almonds
310 ml cake flour
2.5 ml salt
100 g butter (cold), cubed
30 ml cold water
Filling:
500 g butternut
2 cm cubes
30 ml butter, melted
30 ml canola oil
6 sage leaves
10 ml sugar
salt & freshly ground black pepper to taste
2 large egg(s)
250 g LANCEWOOD® Sour Cream
30 ml wholegrain mustard
150 g LANCEWOOD® Mature Cheddar, grated
60 ml almonds
lightly toasted
To finish:
5 sage leaves
30 ml butter
