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cariana’s cheese Pie
This cheese pie is a favourite dish on board the Cariana, a Shipman
28 from 1976. The recipe has been borrowed from Carina Lerhagen
Matz’ cookery book for boating people ‘Gott ombord’; she is also
on the staff of ‘På Kryss’ one of Sweden’s best known boating
magazines.
Pastry
150 g butter of margarine
30 cl plain flour
½ tsp salt
1 tbs water
If in a hurry you can
use a pastry mix
Put the flour and salt in a bowl and rub in the butter until it has
the consistency of breadcrumbs. Add the water and quickly kneed
to a dough. Put the dough in a plastic bag in a cool place and allow
to rest for 1 hour.
Roll the dough into a sausage shape, lay it in the bottom of the
greased Omnia food holder and press it up the edges to form a
thin pastry casing. Dice the cheese and place in the casing.
Whip the egg and season with paprika and black pepper.
Heat the milk and cream, do not boil, and whip together with the
beaten eggs. Pour the mix over the cheese in the pastry casing.
Cover with the lid and bake gently on the lowest heat until it sets,
40-50 minutes.
Filling
200 g mild Emmenthal cheese or similar
3 eggs
Paprika
Black pepper
10 cl milk
20 cl double cream
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