Rachel Khoo's västerbotten pie

Name: Västerbotten pie recipe
Yield: 8
Ingredients: 130g plain flour; 1 tbsp wholegrain mustard; 80g cold butter, diced; 1 tbsp vodka; 3 medium eggs; 300ml pure cream; 300g Västerbotten or cheddar, grated; 1 small onion, thinly sliced; 75g butter; 250g chanterelle mushrooms, brushed; 1 handful parsley leaves, finely chopped

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by Rachel Khoo

Jun 25, 2018

“Cheddar can be substituted for Västerbotten, a sharp Swedish cheese” - Rachel Khoo. This recipe is from an edited extract from The Little Swedish Kitchen by Rachel Khoo with photography by David Loftus (Michael Joseph, $49.99).

130g plain flour
1 tbsp wholegrain mustard
80g cold butter, diced
1 tbsp vodka
3 medium eggs
300ml pure cream
300g Västerbotten or cheddar, grated
1 small onion, thinly sliced

Mushroom topping

75g butter
250g chanterelle mushrooms, brushed
1 handful parsley leaves, finely chopped

Method

1.

For pastry, combine flour and ¼ tsp fine sea salt. Add mustard and butter, and rub into flour with your fingertips until mixture has a sandy texture. Add vodka to bring it into a dough. Roll out between 2 sheets of baking paper into a round larger than your pie tin. Chill in the fridge for 30 minutes. Preheat oven to 180°C.
2.

Use pastry to line the pie tin. If it’s too firm, leave to soften for 5-10 minutes. Prick pastry in the tin with a fork. Line with baking paper and pour in baking weights. Bake for 20 minutes, then remove weights and paper and bake for a further 10 minutes or until the base is dry and firm.
3.

For filling, beat eggs, cream, ½ tsp salt and 1 tsp black pepper until smooth. Stir in cheese. Pour into pie case, top with onion and bake for 25-30 minutes until the mixture is set but still a little wobbly in the centre. Set aside to cool
4.

For the mushroom topping, heat the butter in a frying pan over medium heat. Once butter is foaming, add mushrooms and cook for 4-5 minutes until lightly golden and cooked through. Cool slightly, then scatter the pie with parsley and mushrooms to serve.