Dill and Shrimp Pie

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125 g [4,4 oz] cold butter
3 dl [0,6 pt] flour
3 tablespoons cold water
125 g [4,4 oz] shrimps
2 dl [0,4 pt] grated cheese
1/2 leek
3 eggs
2 dl [0,4 pt] sour cream
1 dl [0,2 pt] cream
0,5 dl [0,1 pt] of finely chopped dill
1 finely chopped chilli
1 piece of lemon peel
2 tsp salt
black pepper
1 lemon


[1] Cut the butter into small pieces. Measure the flour into a bowl. Pinch together flour and butter by hand, or mix them together to make a crumbly mass. Add water and blend quickly into a dough. Press the dough into a large pie mould or several small ones and refrigerate for 30 minutes.

[2] Filling: Pre-bake pastry shells for 7-10 minutes. spread the shrimps in the shells. Sprinkle with grated cheese. Grate the leek and spread it over the shrimps and cheese.

[3] Whisk together remaining ingredients and pour the mixture into pastry shells. Bake for about 20 minutes or until the pie filling has set. Garnish with dill and lemon.