VASTERBOTTEN PIE

“The Brits have Cheddar, the French have Comte and the Swedes have Vasterbotten; a good, hardy, flavoursome cheese that can be cooked with or eaten as is,” explains cookbook writer Rachel Khoo. “Vasterbotten is an area in the north of Sweden; the cheese is renowned throughout the country and almost everyone has a piece of it in their fridge. “This pie, which I’ve eaten my fair share of, nearly always crops up at midsummer and crayfish parties, and at Christmas,” she continues. “Pie like this shouldn’t be eaten just on celebratory occasions though; a slice in your packed lunch with a green salad on the side will make a perfectly satisfying meal.”

SERVES 8 FOR THE PASTRY:

130g plain flour 1/4tsp fine sea salt 1tbsp wholegrain mustard 80g cold butter, cubed 1tbsp vodka

FOR THE FILLING:

3 medium eggs 300ml single cream 1/2tsp fine sea salt

1tsp black pepper

300g Vasterbotten or mature Cheddar cheese, grated

1 small onion, peeled and thinly sliced For the mushroom topping: 75g butter 250g chanterelle mushrooms, brushed clean

A small handful of fresh parsley leaves, finely chopped

METHOD:

1. To make the pastry, mix together the flour and salt. Add the mustard and cold butter, then use your fingertips to rub it all together until you have a sandy texture. Add the vodka to bring it into a dough. Place between two sheets of baking paper and roll into a circle that is larger than your quiche tin (21cm, 4cm deep). Leave to chill in the fridge for 30 minutes. Preheat the oven to 180 degrees C/fan 160 degrees C/gas 4.

2. Remove the pastry from the fridge and use it to line the pie tin. If the pastry is too hard, leave to soften for five to 10 minutes before lining the tin. Prick the pastry in the tin with a fork. Line with baking paper and pour in baking weights. Bake for 20 minutes, then remove the baking weights and paper and bake for a further 10 minutes, or until the base is dry and firm.

3. To make the filling, beat the eggs with the cream, salt and pepper until you have a smooth mixture. Stir in the cheese. Pour into the pie case, put the onions on top and bake for another 25-30 minutes, or until the mixture is set but still a little wobbly.

4. When the pie has cooled, heat the butter for the mushrooms in a large frying pan. Once the butter is foaming, add the chanterelles and cook for four to five minutes, or until lightly golden and cooked through. Leave to cool slightly. Scatter the pie with parsley and top with the mushrooms to serve.