CHEESEY DOES IT
VASTERBOTTEN PIE (SERVES 8)
“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 Rachel. “This pie, which I’ve eaten my fair share of, nearly always crops up at midsummer and crayfish parties, and at Christmas. 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 makes a perfectly satisfying meal.”
INGREDIENTS:
For the pastry: 130g plain flour; ¼tsp fine sea salt; 1tbsp wholegrain mustard; 80g cold butter, cubed; 1tbsp vodka
For the filling: 3 medium eggs; 300ml single cream; ½tsp 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 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). Chill in the fridge for 30 minutes.
2. Preheat the oven to 180˚C/ fan 160˚C/gas 4.
3. 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. Prick pastry in the tin with a fork. Line with baking paper and pour in baking weights. Bake for 20 minutes, remove the baking weights and paper and bake for a further 10 minutes, or until the base is dry and firm.
4. 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.
5. When the pie has cooled, heat the butter in a frying pan. Once it is foaming, add the chanterelles and cook for four to five minutes, or until lightly golden and cooked through.
6. Leave to cool slightly. 7. Scatter the pie with parsley and top with the mushrooms to serve.