Finn-Erik Cooks - English Cottage Pai with ragu and dill cream

Recipe below video.

For one large pai you need:

5-600 grams of Rib Roast/Chuck Roll (høyrygg)
3 carrots
1 onion
3 stalks of celery
​4 mushrooms
1/2 fennel
2 cloves of garlic
1 tbs fresh ginger
1 dl dried porcini mushrooms
3 dl red wine
1/2 dl soy sauce
​1 shot of espresso 
3 dl light crème fraiche
3 eggs
A good portion of Cheddar Cheese 
Salt & pepper
​Chili powder 

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2 dl light quark 
Juice of 1/2 lemon
Fresh dill







130 grams of propper butter
200 grams of flour
​2 tbs cold water

Start with the pai crust. Mix butter, flour and water. Use your hands and blend well. Set it cold in the fridge for 30 minutes. Take it out, roll it and press into a pai baking tray. Tap it with a fork to make small holes in the bottom.
Pre bake in oven at 200 degrees Celcius for about 15 minutes, until light golden.

Rinse, peal and finely chop the veggies.

Rehydrate the porcini mushrooms by adding 1 dl of hot water. Let them sit for a couple of minutes. Finely chop them. Keep the water.

This piece of meat contains quite a bit of fat. Cut away the main chunks, keeping them whole so they easily separate from the finely chopped meat. The fat will cook with the rest, to leave flavour. Then in the end we remove it.

I'm using a pressure cooker for this. If you do not have one, swap it for a cast iron casserole and cook for 3 hours.

Pour in some olive oil and crank the plate to maximum. In with the meat a brown it quickly. Add veggies and stir for a minute. In with porcini mushrooms, red wine, soy sauce and a shot of espresso. Grind some fresh pepper and 1/2 ts of chili powder. Put the lid on and pressure cook at full pressure for 1 hour.

Make the dill cream by adding light quark, fresh dill and lemon juice to a blender. Add a pinch of salt and blend smooth.

Whip up crème fraiche and eggs. 

After 1 hour in the pressure cooker:
Take the fat chunks out of the ragu and reduce without lid until texture is thick enough. Too much liquid in the ragu will make the pai soggy. 
Add the ragu to the pai crust, top with the egg mix and finish with generous amounts of Cheddar cheese. Bake in a 220 degree oven for 15-20 minutes, until everything sets and cheese is golden.

Let the pai rest for 15-20 minutes when done. Then plate the dish and enjoy!

PS! - This pai will taste even better the next day. Just keep that in mind ;)
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