Lifestyle

How to make Vasterbotten pie with Elsa Hosk

By Vogue Scandinavia

August 22, 2021

Lifestyle

How to make Vasterbotten pie with Elsa Hosk

By Vogue Scandinavia

August 22, 2021

The Swedish supermodel shows you how to whip up a simple classic that'll have everyone coming back for seconds

Super simple to make, Västerbotten pie is an utterly moreish Swedish staple. Taking its name from the bitey cheese that comprises its filling and the northern region that it hails from, Västerbotten pie can be made in advance to serve as a delicious party hit — just ask model and Västerbotten pie evangelist Elsa Hosk.

Here, Elsa walks us through how to make one of her favourite dishes, a pie that evokes thoughts of sunshine-drenched summer crayfish parties.

You can use a sharp cheddar as a substitute for Västerbotten cheese if necessary, though we can't guarantee the filling will be as yummy as Elsa's version.

Ingredients

For the crust:
130g flour
80g cold butter
1tbsp vodka
1tbsp mustard

For the filling:
3 eggs
300g grated Västerbotten cheese
300ml cream
1 pinch of salt

Method

Preheat the oven to 170 °C.

To make the crust, combine the flour, cold butter, vodka and mustard, and mix until a ball forms. You can use a processor if you have one or simply mix the ingredients by hand in a large bowl if not.

Roll the dough out on a well-floured surface so that you have enough to cover the base and sides of your pie dish and so that the dough is nice and thin.

Once you've placed the pastry into your pie dish, prick it with a fork a few times to allow it to breathe, then place in the oven for around 20 minutes, or until lightly golden brown.

For the filling, whisk up your eggs, then stir in the cream, cheese and the pinch of salt.

When the crust is ready, pour the filling into it evenly, then place back in the oven for another 30 minutes. Garnish to taste and allow to cool — Västerbotten pie is usually eaten at room temperature, but you can place it in the fridge to chill if you like.

Styled by: Hanna MW
Video by: Sebastian Kriz
Food stylist: Aliza J. Sokolow





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