Västerbottenpaj
Västerbottenpaj (VES-ter-BOT-en-pie)
Västerbotten Cheese Pie
A rich, golden quiche-like pie filled with Sweden's prized Västerbotten cheese, eggs, and cream, with a buttery shortcrust shell.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic pie dish
Garnishes: fresh dill, sour cream
Accompaniments: green salad, white wine
Instructions
-
1
Mix flour and salt, cut in cold butter until crumbly. Add water, press into a dough. Chill 30 min.
-
2
Roll out dough and press into a buttered pie dish. Prick with a fork. Blind bake at 200°C for 10 min.
-
3
Whisk eggs, cream, and milk together. Season with white pepper.
-
4
Spread grated Västerbotten cheese evenly in the pre-baked crust.
-
5
Pour the egg-cream mixture over the cheese.
-
6
Bake at 175°C (350°F) for 30-35 min until golden and just set in the centre. Rest 10 min before slicing.
Did You Know?
Västerbotten cheese is only made at a single dairy in Burträsk, northern Sweden — the exact recipe is a closely guarded secret since 1872.
Chef's Notes
Equipment Tips
- pie dish
- mixing bowl
- rolling pin
- oven
Garnishing
fresh dill, sour cream
Accompaniments
green salad, white wine
The Story Behind Västerbottenpaj
Västerbottenpaj became the quintessential Swedish summer dish, inseparable from Midsummer celebrations and crayfish parties. The pie showcases Västerbotten cheese, Sweden's most celebrated artisan cheese, which has been produced in a single dairy since 1872 using a secret process.
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