Ingredients with Measurements:
- 1 pound skerpikjøt (dried and cured lamb)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated cheddar cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1 pie crust (store-bought or homemade)
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
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 chopped onion and minced garlic, and cook until softened, about 5 minutes.
3. Add the skerpikjøt to the skillet and cook for 5-7 minutes, until lightly browned.
4. Add the dried thyme, rosemary, oregano, salt, and black pepper to the skillet and stir to combine.
5. Remove the skillet from the heat and let cool for a few minutes.
6. In a separate bowl, mix together the grated cheddar cheese, grated parmesan cheese, chopped fresh parsley, and chopped fresh chives.
7. Roll out the pie crust on a floured surface and transfer it to the pie dish.
8. Spread the skerpikjøt mixture evenly in the pie crust.
9. Sprinkle the cheese and herb mixture over the skerpikjøt mixture.
10. Fold the edges of the pie crust over the filling, leaving the center exposed.
11. Brush the edges of the pie crust with the beaten egg.
12. Bake the pie for 30-35 minutes, until the crust is golden brown and the filling is hot and bubbly.
13. Let the pie cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 380
Fat: 22g
Saturated Fat: 10g
Cholesterol: 105mg
Sodium: 810mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 1g
Protein: 24g
Substitutions for ingredients:
- Skerpikjøt can be substituted with any other dried and cured meat, such as prosciutto or bacon.
- Cheddar cheese can be substituted with any other type of cheese, such as gouda or swiss.
- Fresh herbs can be substituted with dried herbs, but reduce the amount by half.
Variations:
- Add diced potatoes or other vegetables to the skerpikjøt mixture for a heartier pie.
- Use a different type of meat and cheese for a different flavor profile.
- Add a layer of sliced tomatoes or roasted red peppers on top of the skerpikjøt mixture for added flavor and color.
Tips and tricks:
- Make sure to let the skerpikjøt mixture cool slightly before adding it to the pie crust to prevent the crust from becoming soggy.
- Brushing the edges of the pie crust with beaten egg will give it a nice golden brown color.
- Letting the pie cool for a few minutes before slicing will make it easier to cut and serve.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the pie on a platter with a garnish of fresh herbs or sliced tomatoes.
Garnishes:
- Fresh herbs
- Sliced tomatoes
- Roasted red peppers
Pairings:
- Serve the pie with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted root vegetables
- Steamed green beans
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is too dry, add a few tablespoons of chicken or vegetable broth to the skerpikjøt mixture.
Food safety advice:
- Make sure to cook the skerpikjøt mixture thoroughly before adding it to the pie crust.
- Store any leftover pie in the refrigerator and consume within 3 days.
Food history:
- Skerpikjøt is a traditional Faroese dish made from dried and cured lamb.
Flavor profiles:
- The skerpikjøt adds a salty and smoky flavor to the pie, while the cheese and herbs add a savory and aromatic flavor.
Serving suggestions:
- Serve the pie warm with a side salad or roasted vegetables for a complete meal.
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Region: Norwegian