DISH RESEARCH · Main dish
Västerbottensostpaj
Västerbottensost’s original pie makes a butter-and-wheat pastry shell, fills it with grated Västerbottensost, eggs and cream, bakes until set and lets the pie cool, with suggested accompaniments.
About Västerbottensostpaj
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Västerbottensost’s original cheese pie puts grated Västerbottensost into an egg-and-cream filling. A butter-and-wheat pastry shell holds the filling, seasoned with black pepper and salt.
Butter and wheat flour are mixed in a food processor until crumbly. A tablespoon of water is added and mixed in to make a smooth dough.
The dough is pressed into a twenty-four-centimetre pie form. Its base is pricked and the shell bakes at 200°C for about ten minutes.
Three eggs and cream are whisked together and the grated cheese added. Salt and pepper season the mixture, which is poured into the shell and baked for about twenty minutes until the pie is set.
The pie is allowed to cool. The publisher recommends serving it with prepared roe, finely chopped red onion, dill and a dollop of crème fraîche.
Ingredients in Västerbottensostpaj
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
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