Swedish cheese flan (Västerbotten paj in my heart)
Preparation time
Cooking time
Total time
This delicious Swedish cheese flan is usually made with Västerbotten, but mature Cheddar works too. I've made it with a mixture of left-over cheeses, including mostly Stilton, and that worked too. Eat warm or cold, for dinner with a salad or as part of a buffet.
Recipe type: main, buffet
Cuisine: Swedish
Serves: 8-12 pieces
  • Pastry:
  • 100 grams butter
  • 100 grams plain flour
  • 2 tablespoons cold water
  • Filling:
  • 200 grams grated cheese
  • 200 ml milk or cream
  • 2 eggs
  • Salt and pepper to taste
  1. Combine butter and flour until you get a grainy texture. If using a mixer, it takes a minutes or two on full.
  2. Add the cold water, one tablespoon at a time, to make a fairly sticky mixture.
  3. Spoon out onto plastic wrap, wrap up and stick in the fridge for half an hour.
  4. Turn on the oven to pre-heat it to 200C (180C for fan-assisted ovens).
  5. When the dough is rested, take it out of the fridge, unwrap it and place it in the pie dish. Don't try to roll this pastry.
  6. Flatten the pastry using your fingers into an equal layer across the base and about 3 cm up the side.
  7. Prick the base.
  8. Blind-bake for 10 minutes. When I used parchment paper and beans, the base stuck to the paper and made a mess of the bottom. (Luckily, the filling covered any holes so no one noticed that some pieces only had pastry at the edge.) The next time I put it in as it was and the shrunk a lot. It didn't matter because the filling doesn't need a very deep shell.
  9. Take out and let cool.
  10. Put the cheese into a bowl.
  11. Add the eggs and milk and whisk together.
  12. Add salt and pepper to taste.
  13. Pour the filling into the cooled pie case.
  14. Put into the oven for 35 minutes. It's ready when it is golden and set.
Recipe by Edinburgh Foody at https://www.edinburghfoody.com/2016/01/12/swedish-cheese-flan-vasterbotten-paj/