Ingredients with Measurements:
- 1 lb. syltelabb (salt-cured pork knuckles)
- 1 leek, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. butter
- 1 tbsp. all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 pie crust
Special equipment needed:
- Pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, boil the syltelabb for 2 hours or until tender. Remove from the pot and let it cool.
3. Remove the meat from the bones and chop it into small pieces.
4. In a pan, melt the butter over medium heat. Add the onion, garlic, and leek. Sauté for 5 minutes or until the vegetables are soft.
5. Add the flour to the pan and stir for 1 minute.
6. Add the milk and heavy cream to the pan and stir until the mixture thickens.
7. Add the chopped syltelabb to the pan and stir to combine.
8. Season with salt and pepper.
9. Roll out the pie crust and place it in the pie dish.
10. Pour the syltelabb mixture into the pie crust.
11. Bake for 30-35 minutes or until the crust is golden brown.
12. Let the pie cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours (for boiling syltelabb) + 40 minutes (for making the pie)
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 24g
Carbohydrates: 18g
Protein: 15g
Substitutions for ingredients:
- Instead of syltelabb, you can use cooked ham or bacon.
- Instead of leek, you can use spinach or kale.
Variations:
- Add grated cheese on top of the pie before baking.
- Add chopped mushrooms to the vegetable mixture.
- Use a different type of meat, such as chicken or beef.
Tips and tricks:
- Make sure to remove the syltelabb from the bones before adding it to the pie.
- You can make the pie crust from scratch or use a store-bought one.
- If the pie crust is browning too quickly, cover it with aluminum foil.
Storage instructions:
- Store the leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the pie in the oven and bake 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, such as parsley or thyme.
Pairings:
- Serve the pie with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the pie filling is too runny, add more flour to the vegetable mixture.
- If the pie crust is too dry, brush it with a beaten egg before baking.
Food safety advice:
- Make sure to cook the syltelabb thoroughly before adding it to the pie.
- Store the leftover pie in the refrigerator and consume within 3 days.
Food history:
- Syltelabb is a traditional Norwegian dish that is typically served during the Christmas season.
Flavor profiles:
- The syltelabb adds a salty and savory flavor to the pie, while the leek adds a slightly sweet and onion-like flavor.
Serving suggestions:
- Serve the pie as a main dish for dinner or lunch.
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Region: Norwegian