티목 계곡 양고기와 야생 허브 맛의 짭짤한 파이
(Timok Valley Lamb & Wild Herb Savory Pie)
(0 리뷰)
재료
-
600 grams 양 어깨살
(Trimmed and cut into chunks)
-
60 grams Wild herbs mix
(Use freshly picked or organic wild rosemary, thyme, sorrel, and nettles)
-
400 grams 쇼트크러스트 페이스트리
(Use all-butter shortcrust for the best flavor)
-
1 medium 양파
(잘게 썬)
-
3 cloves 마늘 쪽
(다진)
-
2 medium 당근
(주사위 모양으로 자른)
-
250 ml 소고기 육수
(Low sodium if possible)
-
150 ml 레드 와인
(Dry red wine recommended)
-
2 tbsp 밀가루
(All-purpose, for thickening filling)
-
30 grams 버터
(무염)
-
1 tsp 소금
-
0.5 tsp 흑후추
-
1 large 계란
(Beaten for egg wash)
(Trimmed and cut into chunks)
(Use freshly picked or organic wild rosemary, thyme, sorrel, and nettles)
(Use all-butter shortcrust for the best flavor)
(잘게 썬)
(다진)
(주사위 모양으로 자른)
(Low sodium if possible)
(Dry red wine recommended)
(All-purpose, for thickening filling)
(무염)
(Beaten for egg wash)
영양 정보
- 인분: 4
- 1인분 크기: 1 pie slice (about 250g)
- Calories: 550 kcal
- Carbohydrates: 42 g
- Protein: 38 g
- Fat: 27 g
- Fiber: 5 g
- Sugar: 6 g
- Sodium: 520 mg
- Cholesterol: 110 mg
- Calcium: 70 mg
- Iron: 4.2 mg
조리법
-
1 - Prepare the Lamb Filling:
Heat butter in a large pan over medium heat. Add lamb chunks and brown on all sides. Remove lamb and set aside. In the same pan, sauté onions, garlic, and carrots until soft.
-
2 - Build the Filling:
Return lamb to the pan. Sprinkle flour over lamb and vegetables, stirring for 2 minutes to cook flour. Slowly stir in red wine if using, followed by beef stock. Add salt, pepper, and roughly chopped wild herbs. Simmer gently for 40 minutes until meat is tender and sauce thick.
-
3 - Preheat the Oven:
Preheat oven to 190°C (375°F).
-
4 - Prepare the Pie Base:
Roll out two-thirds of the shortcrust pastry on a lightly floured surface. Line a 23cm (9 inch) pie dish with the base pastry and trim edges.
-
5 - Fill and Seal the Pie:
Pour the lamb and wild herb filling into the pie base. Roll out the remaining pastry for the lid. Place it over filling and press edges to seal. Trim excess pastry and crimp edges decoratively. Cut a small slit in the top to release steam. Brush with beaten egg for a golden finish.
-
6 - Bake the Pie:
Place pie on a baking tray and bake in the preheated oven for 45-50 minutes or until pastry is golden brown and crisp.
-
7 - Rest and Serve:
Allow the pie to rest for 10 minutes before slicing and serving to let juices settle.
Heat butter in a large pan over medium heat. Add lamb chunks and brown on all sides. Remove lamb and set aside. In the same pan, sauté onions, garlic, and carrots until soft.
Return lamb to the pan. Sprinkle flour over lamb and vegetables, stirring for 2 minutes to cook flour. Slowly stir in red wine if using, followed by beef stock. Add salt, pepper, and roughly chopped wild herbs. Simmer gently for 40 minutes until meat is tender and sauce thick.
Preheat oven to 190°C (375°F).
Roll out two-thirds of the shortcrust pastry on a lightly floured surface. Line a 23cm (9 inch) pie dish with the base pastry and trim edges.
Pour the lamb and wild herb filling into the pie base. Roll out the remaining pastry for the lid. Place it over filling and press edges to seal. Trim excess pastry and crimp edges decoratively. Cut a small slit in the top to release steam. Brush with beaten egg for a golden finish.
Place pie on a baking tray and bake in the preheated oven for 45-50 minutes or until pastry is golden brown and crisp.
Allow the pie to rest for 10 minutes before slicing and serving to let juices settle.
티목 계곡 양고기와 야생 허브 맛의 짭짤한 파이 :에 대한 자세한 정보
Timok Valley Lamb and Wild Herb Pie
This recipe celebrates the essence of rural English countryside with tender lamb from the Timok Valley enhanced by fragrant wild herbs such as rosemary, thyme, sorrel, and nettles that add a unique, fresh flavor unlike typical pies. The use of all-butter shortcrust pastry creates a rich, flaky contrast to the savory, herbaceous filling.
Tips & Notes:
- Wild herbs can be sourced from farmers' markets, specialty stores, or foraged with knowledge and care.
- If fresh wild herbs are unavailable, substitute with a similar mix of rosemary, thyme, and sorrel.
- Red wine is optional but adds depth; deglazing the pan with it also accomplishes a lovely color and complex flavor.
- Make sure the filling is thick before placing in the pastry shell to avoid sogginess.
History & Cultural Significance:
Timok Valley is renowned for quality lamb production celebrated in English culinary traditions adapted here to include wild herbs reflective of Britain’s rich natural flora. This pie represents rustic heritage, earth-born flavors, and home-cooked comfort with a flair of English countryside charm.
Unique Aspects:
This pie blends classic English pie technique with woodland wild herbs rarely used in conventional lamb dishes, creating an elevated traditional comforting experience. The fresh herb balance brings vibrant aroma and texture harmonizing beautifully with slow-cooked, tender meat.
Enjoy this dish on crisp autumn or winter days paired with roasted root vegetables or seasonal greens for a truly quintessential English meal.
