Vasterbottenpaj recipe. Swedish vasterbotten-cheese pie, often served
at the annual kraftskiva, or crayfish party held in August.

Serves four:

3 dl (1.2 cups) Wheat Flour
125 grams Butter (0.3 pounds)
1 tbs Water

Filling:

3 Eggs
3 dl (1.2 cups) Crème Fraîche
250 grams (0.6 pounds) Vasterbotten Cheese
1 Onion
1 tsp Salt
1/4 tsp White Pepper

1. Mix cold butter in small pieces with the flour. Add water and work together the dough. Let rest for about 30 minutes in your refrigerator.

2. Add the dough to a pie form, prebake for about 10 minutes at 200 celsius or 392 fahrenheit until lightly colored.

3. Peel and finely chop the onion, whisk the eggs until foamy and mix with the crème fraîche. Add to this the grated cheese, chopped onion, salt and pepper. Fill the pie-crust with the cheese-mixture and bake golden brown for about 25 minutes at 225 celsius or 437 fahrenheit.

Serve with a good salad and perhaps a beer.