Ground-beef pie
4-5 servings

Pie crust:
3 dl AP Flour
125 g butter (swedish recepie calls for magerine, but I think butter should work too)
3 tbsp water

Filling:
500 g ground beef
50 g butter (for sauteeing)
2 yellow onions
400 g sliced champinions (my mom usually leaves these out, I don't think the one we had at midsummers had any mushrooms?)
2 cloves of garlic
2 tsp salt
1/2 tsp black pepper
1/2 tsp thyme
cayenne pepper (swedish recepie says one "spice measure" which is 1ml - 1/5 tsp)
1 dl chilii sauce (This is for example the Heinz Chili Sauce, tomato based)
2 tbsp chinese soy sauce

200 g shredded cheese (sharp variety)
3 eggs
2 dl milk

Assembly:

1  Mix the ingredients for the crust, wrap in shrink-wrap and let it rest in the fridge for 1 hour.

2  Sautee the ground beef until it breaks apart and gets som color. Chop the onions and add to the
   beef. Sautee until the unions are "soft".

3  Add mushrooms, chopped garlic, chili sauce, soy and all the spices to the pan. Stir and let simmer
   with a lid for about 10 minutes.

4  Heat oven too 200C (400F). Roll out the pie-dough to a large round and press it into an un-lubricated
   pie-tin. Prick the surface with a fork. Fold aluminum foil into a ribbon and place inside the crust around
   the edges. This is so that the edges don't fall. Pre-bake the crust for 10-15 minutes.

5  Add the cooled ground-beef mixture. Top with cheese.

6  Whisk together the eggs and milk. Pour on top of the ground-beef until barely covered. Bake for
   30 minutes or until the custard is set.

7  The finished pie freezes well. Thaw in room temperature for 3-4 hours. Heat in a 200C (400F) oven
   for about 15 minutes.