VÄSTERBOTTEN PIES

The indulgent rich and creamy filling of these pies is made with Västerbotten, an aged Swedish cheese with a taste somewhere between Parmesan and Cheddar

INGREDIENTS

300g vegetables, such as broccoli, potatoes and leeks

• 250g spelt pastry

For the filling: 250g

Västerbotten cheese, grated • 3 medium

organic eggs • 100ml

single cream or full-fat Greek yoghurt • 100ml milk • pinch of salt and freshly ground

black pepper • 3

bird’s eye red chilli peppers (optional), most of the seeds removed, then pounded into a paste using a pestle and mortar

Optional toppings: cherry tomatoes • red onion • yoghurt METHOD

1. Preheat the oven to 220°C, then prepare your veg. If you’re using potatoes, boil them for up to 20 mins or until soft in the middle. Then drain and slice thinly. For broccoli, cut into florets and steam for 4 mins before cutting into smaller pieces.

For leeks, slice thinly.

2. Press the pastry into six tartlet tins (6-7cm diameter) or one large quiche tin (24cm diameter), then bake for 10 mins. Meanwhile, put all the ingredients for the filling in a food processor and blend until smooth.

3. When the pastry cases are done, add the vegetables, distributing them evenly, and pour in the filling.

4. Bake for a further 12-15 mins for small pies and 20 mins for a large pie, then add the toppings. They can be cooked and stored in the fridge for up to two days before serving. Easy as, erm, pie.