Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1 tablespoon olive oil
- 2 leeks, white and light green parts only, thinly sliced
- 1/2 pound skerpikjøt (dried and cured lamb meat), thinly sliced
- 3 eggs
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Special equipment needed:
- 9-inch pie dish
- rolling pin
- parchment paper
Step-by-step instructions:
1. In a large bowl, whisk together flour and salt. Add chilled butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, and mix until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat oven to 375°F.
4. In a large skillet, heat olive oil over medium heat. Add leeks and cook until softened, about 5 minutes. Add skerpikjøt and cook for another 5 minutes. Remove from heat.
5. On a lightly floured surface, roll out the chilled dough into a circle that is about 1/8-inch thick. Transfer the dough to the pie dish and trim the edges.
6. In a medium bowl, whisk together eggs, heavy cream, salt, black pepper, and nutmeg. Pour the egg mixture over the leek and skerpikjøt mixture and stir to combine.
7. Pour the mixture into the prepared pie crust and bake for 35-40 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: 45 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 402
Fat: 29g
Saturated Fat: 16g
Cholesterol: 195mg
Sodium: 472mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 1g
Protein: 12g
Substitutions for ingredients:
- Skerpikjøt can be substituted with prosciutto or bacon.
- Leeks can be substituted with onions or shallots.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add grated cheese to the egg mixture for a cheesy twist.
- Add chopped herbs such as thyme or parsley for extra flavor.
- Use a different type of cured meat such as ham or pancetta.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the flour mixture.
- Don't overwork the dough or it will become tough.
- Blind bake the crust for 10 minutes before adding the filling to prevent a soggy bottom.
- 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 the pie in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs such as thyme or parsley.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Arugula salad with lemon vinaigrette
Troubleshooting advice:
- If the crust is too dry, add more ice water, 1 tablespoon at a time.
- If the filling is too runny, add more eggs or reduce the amount of cream.
Food safety advice:
Make sure the skerpikjøt is properly dried and cured before using it in the recipe.
Food history:
Skerpikjøt is a traditional Faroese dish that dates back to the Viking era. It is made by drying and curing lamb meat with salt and hanging it to dry in the cool Faroese air.
Flavor profiles:
Skerpikjøt has a salty and slightly smoky flavor, while leeks add a sweet and mild onion flavor to the pie.
Serving suggestions:
Serve the pie warm or at room temperature with a side salad or roasted vegetables.
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Region: Norwegian