양고기와 에일이 들어간 킬마르녹 하그리 스코틀랜드 파이
(Hearty Scottish Kilmarnock Pie with Lamb & Ale)
(0 리뷰)
재료
-
500 grams 양 어깨살
(한 입 크기로 자르세요)
-
200 ml ale
(a robust Scottish ale or English bitter)
-
1 large 양파
(잘게 썬)
-
1 medium 당근
(주사위 모양으로 자른)
-
1 stalk celery stalk
(주사위 모양으로 자른)
-
2 cloves 마늘 쪽
(다진)
-
50 grams plain flour
(All-purpose flour for thickening)
-
300 ml 소고기 육수
(homemade or good quality boxed)
-
500 grams shortcrust pastry
(ready-rolled or homemade)
-
30 grams 버터
(무염)
-
2 tsp 신선한 타임
(or 1 tsp dried thyme)
-
1 large 계란 노른자
(for egg wash)
소금, to taste
흑후추, to taste
(한 입 크기로 자르세요)
(a robust Scottish ale or English bitter)
(잘게 썬)
(주사위 모양으로 자른)
(주사위 모양으로 자른)
(다진)
(All-purpose flour for thickening)
(homemade or good quality boxed)
(ready-rolled or homemade)
(무염)
(or 1 tsp dried thyme)
(for egg wash)
영양 정보
- 인분: 4
- 1인분 크기: 1 slice (approx. 300g)
- Calories: 620 kcal
- Carbohydrates: 45 g
- Protein: 35 g
- Fat: 30 g
- Fiber: 5 g
- Sugar: 6 g
- Sodium: 680 mg
- Cholesterol: 85 mg
- Calcium: 70 mg
- Iron: 3.5 mg
조리법
-
1 - Prepare the Lamb Filling:
In a large pan over medium heat, melt butter and brown the lamb pieces in batches. Set lamb aside.
-
2 - Cook Vegetables:
Add onion, carrot, celery, and garlic to the pan and cook until softened, about 5-7 minutes.
-
3 - Add Flour and Ale:
Sprinkle flour over the vegetables and stir well. Pour in ale gradually, stirring constantly to avoid lumps.
-
4 - Simmer with Stock:
Return lamb to the pan. Add beef stock, thyme, salt, and pepper. Simmer gently for 35-40 minutes until meat is tender and sauce thickened.
-
5 - Preheat Oven and Prepare Pastry:
Preheat oven to 200°C (392°F). Roll out pastry to fit your pie dish.
-
6 - Assemble Pie:
Transfer lamb filling into pie dish. Cover with pastry, sealing edges. Cut a small slit in pastry to release steam. Brush with egg yolk if desired.
-
7 - Bake:
Bake pie in preheated oven for 35-40 minutes or until pastry is golden brown.
-
8 - Rest and Serve:
Let pie rest for 5 minutes before slicing and serving.
In a large pan over medium heat, melt butter and brown the lamb pieces in batches. Set lamb aside.
Add onion, carrot, celery, and garlic to the pan and cook until softened, about 5-7 minutes.
Sprinkle flour over the vegetables and stir well. Pour in ale gradually, stirring constantly to avoid lumps.
Return lamb to the pan. Add beef stock, thyme, salt, and pepper. Simmer gently for 35-40 minutes until meat is tender and sauce thickened.
Preheat oven to 200°C (392°F). Roll out pastry to fit your pie dish.
Transfer lamb filling into pie dish. Cover with pastry, sealing edges. Cut a small slit in pastry to release steam. Brush with egg yolk if desired.
Bake pie in preheated oven for 35-40 minutes or until pastry is golden brown.
Let pie rest for 5 minutes before slicing and serving.
양고기와 에일이 들어간 킬마르녹 하그리 스코틀랜드 파이 :에 대한 자세한 정보
Kilmarnock Pie
Kilmarnock Pie is a traditional Scottish savory pie featuring tender lamb shoulder suffused with the rich flavors of ale and fresh herbs. Unlike typical British meat pies, the Kilmarnock Pie uniquely balances the rustic heartiness of lamb with the comforting enveloping buttery shortcrust pastry, reflecting Scotland’s robust culinary traditions. Usually enjoyed during colder seasons, this dish is a celebration of the pastoral ingredients prominent in the Ayrshire region.
Preparation Tips
Use a good quality ale that you enjoy drinking, as its flavors truly elevate the stew. Browning the lamb well is crucial for deepening the flavor profile, and taking your time to simmer gently ensures a moist and supple filling. For a more golden crust, brushing the pastry with egg yolk lends a lovely sheen.
Culinary History & Cultural Significance
Named after the town of Kilmarnock in southwest Scotland, the pie is a humble yet iconic dish local to the area, historically buoyed by ale brewing traditions from lauded local breweries. It's a dish that evokes Scottish hospitality and home-style cooking.
Enjoying Kilmarnock Pie is like tasting a piece of Scotland’s soul, comforting you through its hearty ingredients and lovingly handcrafted crust.
