Västerbottensost is a strong-tasting, crispy cheese, from Sweden with a delicious golden surface. The cheese is produced near the Arctic Circle in West Bothnia, Sweden, and has been made there exclusively since 1872. This pie can easily be adapted to use whatever cheese you can get your hands on, I am going to try it with Cashel Blue when I’m back in Ireland. The pastry is really lovely and buttery and makes a delicious crust for the soft cheese filling. This is a perfect little lunchtime dish!
Makes enough for 6-8 portions
For the pastry:
125 g/4 oz butter, cold and cut into pieces
225g/8 oz plain flour
1 tbsp water
For the filling:
150 g/5 oz grated Västerbottensost (or any cheese you can get your hands on)
200 ml/7 fl oz double cream
A small handful of dill, roughly chopped
A pinch sea salt and black pepper
Preheat the oven to 225°C/425°F/Gas 7.
Using your finger tips combine the flour and butter in a bowl until you are left with rough bread crumbs. Add in the water and bring the dough together. Cover and place in the fridge for at least 10 minutes.
Roll out the pastry until about 1/2cm thickness and use it to line a pie dish with a removable base. Prick the base with a fork and place in the oven for about 10 minutes until light and golden.
While the pastry blind bakes, mix together the eggs and cream, whisking to combine. Stir in the cheese and the dill and season with sea salt and black pepper.
Pour the cheese mixture into the pie case and bake for about 20 min or until the pie filling is set. Allow to cool and serve in generous slices.