From Sweden With Love

Name: From Sweden With Love
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4 serving(s)
Ingredients: 200 g plain flour, plus extra for rolling out; 100 g butter, chilled and diced; 1 pinch salt; 1 tablespoon water; 2 teaspoons olive oil; 1/2 small onion, finely chopped; 1/2 small aubergine, diced; 150 g minced beef (or you can use lamb if you prefer); 1 teaspoon paprika; 175 ml hot lamb stock; 1 tablespoon tomato puree; 1 tablespoon freshly chopped parsley; 2 -3 new potatoes, sliced; 100 g vasterbottensost cheese

Submitted by jade6110

"With the arrival of autumn comes that craving for warm and comforting foods. Well look no further than this hearty Swedish-style pie packed with flavour and topped with a melt-in-the-mouth potato and Västerbottensost pairing. Comfort food at its best. The sharp yet sweet flavour of Västerbottensost, which is aged for at least 14 months, gives a rich and distinctive taste to this warming dish. Whether served for the family or dinner guests, this is a pie to please everyone."

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Ready In:: 1hr 40mins
Ingredients:: 14
Serves:: 4

ingredients

200 g plain flour, plus extra for rolling out
100 g butter, chilled and diced
1 pinch salt
1 tablespoon water
2 teaspoons olive oil
¹⁄₂ small onion, finely chopped
¹⁄₂ small aubergine, diced
150 g minced beef (or you can use lamb if you prefer)
1 teaspoon paprika
175 ml hot lamb stock
1 tablespoon tomato puree
1 tablespoon freshly chopped parsley
2 -3 new potatoes, sliced
100 g vasterbottensost cheese

directions

Heat the oil in a pan and cook the onion and aubergine for around 5 minutes until starting to soften and turn golden.
Add the mince and cook until the meat has turned brown.
Add the paprika, tomato purée and stock and bring to the boil.
Cover with a lid and simmer for 30-40 minutes until the mince has softened and the liquid has been absorbed, taking care for it not to dry out. If all of the liquid hasn't been absorbed remove the lid and continue to cook for 5-10 minutes more.
Put the flour into a food processor and add the butter and salt. Whiz until the mixture resembles breadcrumbs.
Drizzle over the water and pulse until the mixture starts to come together.
Tip into a bowl and bring together with your hands, then wrap in Clingfilm and chill for 10 minutes.
Take the dough out of the fridge and divide into four.
Roll each piece out on a lightly floured board and use to line four 8-9cm round tartlet tins. Chill again for 10 minutes.
Preheat the oven to 200°C (180°C fan oven) gas mark 6.
Line the tins with parchment paper and fill with beans then bake for 10 minutes.
Remove the parchment and beans then divide the mince mixture among the tart tins.
Top with the potatoes then scatter over the cheese.
Return the tarts to the oven and bake for 25-30 minutes until the cheese has melted and the potatoes are cooked through.
Serve immediately or cool until just warm.