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Origin: Norway
Tex Mex pie
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This is a home made pie wich is both lactose and gluten free so it fits most of your guests. This Mexican inspired pie has an extra strong touch thanks to pepperoni. This dish also taste good the day after as leftovers together with some salad.

Ingredient List for 6 servings:
Button Pie bottom
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150 gr Butter
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180 gr Gluten free flour
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3 tablespoons Water

Button Filling
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300 gr Minced beef
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1 Onion
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3 big Tomatoes
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5 Peperoni
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250 gr Lactose free sour cream
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15 gr Taco spices
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200 gr Lactose free grated cheese

Oven temperature:
200 degrees Celsius
Instructions:
Button Pie bottom
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Preheat the oven at 200 degrees Celsius.
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Crumble the flour together with the flour in a big bowl.
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Pour the water in the flour and butter and mix it together like a paste. If it still sticks to the sides of the bowl, add some more flour and continue to mix it together.
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Place the paste in a pie form and cover the form bottom and a few centimetres up on the edges.
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Pick the bottom a few times on different places with a fork.
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Place the pie form in the middle of the oven for fifteen minutes.
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In the meanwhile continue with the filling.

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Fry the minced beef in a frying pan.
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Cut the onion, tomatoes and the peperonis.
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Grate the cheese.
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Pour the taco spices on the minced beef and stir.
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Add the sour cream in the frying pan and mix it well.
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Add the vegetables in the frying pan and stir it lightly.
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Take out the pie bottom from the oven and add the minced beef mixture in the pie form.
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Sprinkle the cheese on top of the pie, so it covers the top.
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Place the pie in the middle of the oven for twenty minutes, or until the cheese becomes lightly brown on the surface.
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Take out the pie and serve it warm.

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