Ingredients with Measurements:
- 1 pie crust
- 1 cup blóðpylsa (Icelandic blood sausage), sliced
- 2 leeks, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 3 eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Mixing bowl
- Whisk
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and place it in the pie dish. Trim the edges and set aside.
3. In a skillet, heat the butter and olive oil over medium heat. Add the onion and garlic and sauté until softened.
4. Add the sliced blóðpylsa and leeks to the skillet and cook until the leeks are tender, about 5 minutes. Season with salt, pepper, and nutmeg.
5. In a mixing bowl, whisk together the eggs, milk, heavy cream, and grated Parmesan cheese.
6. Pour the blóðpylsa and leek mixture into the prepared pie crust. Pour the egg mixture over the top.
7. Bake the pie for 40-45 minutes, or until the filling is set and the crust is golden brown.
8. Let the pie cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 23g
Carbohydrates: 21g
Protein: 14g
Sodium: 540mg
Sugar: 4g
Substitutions for ingredients:
- Blóðpylsa can be substituted with any type of sausage.
- Leeks can be substituted with onions or shallots.
Variations:
- Add chopped cooked bacon or ham to the filling.
- Use a different type of cheese, such as cheddar or Gouda.
- Add chopped herbs, such as parsley or thyme, to the filling.
Tips and tricks:
- Blind bake the pie crust for 10 minutes before adding the filling to prevent it from getting soggy.
- Use a sharp knife to slice the blóðpylsa thinly.
- Let the pie cool for at least 10 minutes before slicing to allow the filling to set.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover pie in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie with a side salad or roasted vegetables.
- Garnish the pie with chopped fresh herbs or grated Parmesan cheese.
Pairings:
- Serve the pie with a glass of red wine, such as Pinot Noir or Merlot.
Suggested side dishes:
- Roasted Brussels sprouts
- Mixed greens salad with vinaigrette dressing
- Garlic mashed potatoes
Troubleshooting advice:
- If the pie crust is getting too brown, cover the edges with foil.
- If the filling is not setting, bake the pie for an additional 10-15 minutes.
Food safety advice:
- Make sure the blóðpylsa is cooked through before adding it to the filling.
- Store leftover pie in the refrigerator and consume within 3 days.
Food history:
- Blóðpylsa is a traditional Icelandic blood sausage made with sheep's blood, oats, and spices.
Flavor profiles:
- The blóðpylsa and leek filling is savory and slightly spicy, with a hint of nutmeg. The egg and cheese custard is creamy and rich.
Serving suggestions:
- Serve the pie warm or at room temperature with a side salad or roasted vegetables.
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Region: Icelandic