Entree: Faroe Islands – Central Culinary Region – Klaksvíkskøkur (A hearty baked Faroese meat and potato pie originating from Klaksvík)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 55 min

Additional 15 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 1/2 cups (320 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 1 cup (225 g) cold unsalted butter, cubed
- 6 tbsp (90 ml) ice water, more as needed
- 1 lb 8 oz (680 g) boneless lamb shoulder, cut into 1/2-inch (1.3 cm) pieces
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped (about 6 oz (170 g))
- 2 cloves garlic, minced
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 bay leaf
- 1 tsp (5 g) coarse sea salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 lb (450 g) potatoes, peeled and thinly sliced (about 2 medium)
- 1/2 cup (120 ml) heavy cream
- 1 large egg, beaten (for egg wash)
- 2 tbsp (28 g) butter, dotted on filling before closing

Show original ingredient measurements

- 2 1/2 cups (320 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 1 cup (225 g) cold unsalted butter, cubed
- 6 tbsp (90 ml) ice water, more as needed
- 1 lb 8 oz (680 g) boneless lamb shoulder, cut into 1/2-inch (1.3 cm) pieces
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 bay leaf
- 1 tsp (5 g) coarse sea salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 lb (450 g) potatoes, peeled and thinly sliced (about 2 medium)
- 1/2 cup (120 ml) heavy cream
- 1 large egg, beaten (for egg wash)
- 2 tbsp (28 g) butter, dotted on filling before closing

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the pastry: In a bowl, whisk flour and salt. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add ice water, 1 tbsp (15 ml) at a time, just until dough holds together. Form into a disk, wrap, and chill 30 minutes.
2. Prepare the filling: Heat oil in a skillet over medium-high. Brown lamb pieces in batches until seared, transfer to a plate. In same skillet, add onion and cook until soft, about 5 minutes. Add garlic and thyme and cook 1 minute. Return lamb to pan, add bay leaf, 1/4 cup (60 ml) water, cover and simmer gently 15 minutes until lamb is nearly tender. Remove bay leaf, stir in salt and pepper, and remove from heat to cool slightly.
3. Assemble: Preheat oven to 400°F (200°C). Roll out two-thirds of the chilled dough to line a 9-inch (23 cm) deep-dish pie pan with a slight overhang. Layer half the potato slices in an even layer on the dough, season lightly with salt and pepper. Spoon the lamb mixture over potatoes, then spread remaining potatoes on top. Pour cream evenly over potatoes and dot with 2 tbsp (28 g) butter.
4. Top and bake: Roll remaining dough to cover pie, trim and crimp edges to seal. Brush top with beaten egg and cut a few slits to vent. Bake in preheated oven 45–55 minutes until crust is golden and filling bubbles. If crust browns too quickly, cover loosely with foil.
5. Rest and serve: Let pie rest 10–15 minutes before slicing. Serve warm with a simple buttered green vegetable or pickled beetroot in the Faroese style if desired.

1. Make the pastry: In a bowl, whisk flour and salt. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add ice water, 1 tbsp at a time, just until dough holds together. Form into a disk, wrap, and chill 30 minutes.
2. Prepare the filling: Heat oil in a skillet over medium-high. Brown lamb pieces in batches until seared, transfer to a plate. In same skillet, add onion and cook until soft, about 5 minutes. Add garlic and thyme and cook 1 minute. Return lamb to pan, add bay leaf, 1/4 cup (60 ml) water, cover and simmer gently 15 minutes until lamb is nearly tender. Remove bay leaf, stir in salt and pepper, and remove from heat to cool slightly.
3. Assemble: Preheat oven to 400°F (200°C). Roll out two-thirds of the chilled dough to line a 9-inch (23 cm) deep-dish pie pan with a slight overhang. Layer half the potato slices in an even layer on the dough, season lightly with salt and pepper. Spoon the lamb mixture over potatoes, then spread remaining potatoes on top. Pour cream evenly over potatoes and dot with 2 tbsp (28 g) butter.
4. Top and bake: Roll remaining dough to cover pie, trim and crimp edges to seal. Brush top with beaten egg and cut a few slits to vent. Bake in preheated oven 45–55 minutes until crust is golden and filling bubbles. If crust browns too quickly, cover loosely with foil.
5. Rest and serve: Let pie rest 10–15 minutes before slicing. Serve warm with a simple buttered green vegetable or pickled beetroot in the Faroese style if desired.