Pie dough
100 g (3.53 oz) butter
150 g (5.29 oz) flour
25 g (0.88 oz) water
3 g (0.11 oz) salt

Västerbotten cheese pie
250 g (8.82 oz) pie dough
4 eggs
400 ml (13.53 fl oz) milk
400 g (14.11 oz) västerbotten cheese

Sweet and sour dressing
10 g (0.35 oz) apple cider vinegar
20 g (0.71 oz) sugar
20 g (0.71 oz) onions
1 g (0.04 oz) corn starch

Apple salad
200 g (7.05 oz) apples
70 g (2.47 oz) mâche salad
30 g (1.06 oz) sunflower seeds
100 g (3.53 oz) västerbotten cheese
50 g (1.76 oz) onions
50 g (1.76 oz) sweet and sour dressing

instructions

Pie dough
Preheat an oven to 175° C (347 degrees Fahrenheit).
Use a food processor to mix the butter, flour and salt to a mealy texture.
Add the water and mix until it is just incorporated.
Wrap the dough and refrigerate it for 30 minutes or until it is firm but not hard.
Roll the pie dough 5 mm thick between two layers of baking paper.
Chill the dough for 15 minutes to firm it up.
Line pie dishes with the pie dough.
Use a pastry docker or a fork to make holes in the bottom of the pie crust.
Press some tin foil on the pie dough and bake it for 10 minutes with the foil on and then another
10 minutes without the tin foil on.

Västerbotten cheese pie
Preheat an oven to 175° C (347 degrees Fahrenheit).
Whisk the eggs and milk lightly.
Grate the cheese and add it to the pie shells.
Pour the milk and egg mixture in the pie shells.
Bake the pies for 20 minutes or until the custard has set.

Sweet and sour dressing
Chop the onions very fine.
Bring all of the Components to a boil while stirring.
Chill the dressing before use.

Apple salad
Toast the sunflower seeds in a dry pan over medium heat.
Cube the cheese.
Cut the onions into thin rings.
Rinse the mâche salad and dry it.
Use a turning vegetable slicer on the apples to get spaghetti strings.
Toss the salad, apple strings, onions and cheese cubes with the sweet and sour dressing.
Add the toasted sunflower seeds.

Assembly
Arrange the salad in a long narrow line on the plates.
Unmold the pies next to the salad.