Savory Pies > British Pies

Brigasca Sheep Pie with Herbs and Cheese Recipe

Ingredients with Measurements:
- 1 lb. ground Brigasca sheep meat
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. olive oil
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1/2 cup grated Parmesan cheese
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh mint
- 2 sheets puff pastry, thawed
- 1 egg, beaten

Special equipment needed:
- 9-inch pie dish
- Rolling pin

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

3. Add the ground Brigasca sheep meat to the skillet and cook until browned, about 10 minutes.

4. Add the dried oregano, thyme, and rosemary to the skillet and stir to combine.

5. Remove the skillet from the heat and stir in the Parmesan cheese, feta cheese, parsley, basil, and mint.

6. Roll out one sheet of puff pastry on a floured surface and place it into the pie dish.

7. Pour the Brigasca sheep meat mixture into the pie dish.

8. Roll out the second sheet of puff pastry on a floured surface and place it on top of the Brigasca sheep meat mixture.

9. Brush the beaten egg over the top of the puff pastry.

10. Bake the Brigasca sheep pie for 30-35 minutes, or until the puff pastry is golden brown.


Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories: 420
Fat: 29g
Carbohydrates: 23g
Protein: 17g
Sodium: 440mg

Substitutions for ingredients:
- Ground beef can be substituted for Brigasca sheep meat.
- Any combination of fresh herbs can be used in place of the parsley, basil, and mint.

Variations:
- Add chopped vegetables, such as carrots or bell peppers, to the Brigasca sheep meat mixture.
- Use a different type of cheese, such as goat cheese or blue cheese, in place of the feta cheese.

Tips and tricks:
- Make sure to thaw the puff pastry before using it.
- Use a fork to poke holes in the top of the puff pastry before baking to allow steam to escape.
- Serve the Brigasca sheep pie with a side salad or roasted vegetables.

Storage instructions:
Leftover Brigasca sheep pie can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the Brigasca sheep pie, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the Brigasca sheep pie on a platter with fresh herbs and a sprinkle of Parmesan cheese on top.

Garnishes:
Fresh herbs, such as parsley or basil, can be used as a garnish.

Pairings:
Serve the Brigasca sheep pie with a glass of red wine, such as Cabernet Sauvignon or Merlot.

Suggested side dishes:
A side salad or roasted vegetables would pair well with the Brigasca sheep pie.

Troubleshooting advice:
If the puff pastry is not browning evenly, rotate the pie dish halfway through baking.

Food safety advice:
Make sure to cook the Brigasca sheep meat to an internal temperature of 160°F to ensure it is safe to eat.

Food history:
Brigasca sheep are a breed of sheep that are native to the Piedmont region of Italy. They are known for their flavorful meat, which is often used in traditional Italian dishes.

Flavor profiles:
The Brigasca sheep meat is rich and savory, while the herbs and cheese add a depth of flavor to the dish.

Serving suggestions:
Serve the Brigasca sheep pie as a main course for dinner or as a hearty lunch option.

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Taste: Savory, Cheesy, Herbaceous, Comforting, Rich