Kerry pies

Recipe by:

Mutton pies, made in Kerry, were served at the famous Puck Fair in Killorglin in August and taken up the hills when men were herding

Kerry pies

SERVES

6

PEOPLE

PREP TIME

40

MINUTES

COOKING TIME

125

MINUTES

CUISINE

Irish

COURSE

Main

Method

  1. Cut all surplus fat away, then cut the meat into small neat pieces about the size of a small sugar lump.

  2. Render down the scraps of fat in a hot, wide saucepan until the fat runs. Discard the pieces.

  3. Cut the vegetables into slightly smaller dice and toss them in the fat, leaving them to cook for 3-4 minutes.

  4. Remove the vegetables and toss the meat in the remaining fat over a high heat until the colour turns.

  5. Stir the flour into the meat. Cook gently for 2 minutes and blend in the stock gradually. Bring to the boil, stirring occasionally.

  6. Return the vegetables to the pan with the parsley and thyme leaves, season with salt and freshly ground pepper and leave to simmer, covered. If using young lamb 30 minutes will be sufficient; an older animal may take up to 1 hour.

  7. Meanwhile make the pastry: Sieve the flour and salt into a mixing bowl and make a well in the centre.

  8. Dice the butter, put it into a saucepan with the water and bring to the boil.

  9. Pour the liquid all at once into the flour and mix together quickly, beat until smooth. At first the pastry will be too soft to handle, but as it cools it will become more workable.

  10. Roll out to 2.5-5mm thick, to fit the tin or tins. (The pastry may be made into individual pies or one large pie.)

  11. Fill the pastry-lined tins with the slightly cooled meat mixture.

  12. Make lids from the remaining pastry, brush the edges of the base with water and egg wash and put on the pastry lids, pinching them tightly together.

  13. Roll out the trimmings to make pastry leaves or twirls to decorate the tops of the pies.

  14. Make a hole in the centre and egg wash carefully.

  15. Bake the pie or pies at 200°C/gas mark 6 for 40 minutes approx.

  16. Serve hot or cold.

Ingredients

  • 450g boneless lamb or mutton (from shoulder or leg — keep bones for stock)

  • 275g chopped onions

  • 275g chopped carrots

  • 1 tsp parsley

  • 1 tsp thyme

  • 300ml mutton or lamb stock

  • 2 tbsp flour

  • Salt and pepper

  • 350g white flour

  • 175g butter

  • 125ml water

  • Pinch of salt

  • 1 egg beaten with a pinch of salt to glaze

  • 2 x 15cm diameter tins, 4cm high or 1 x 23cm tin

Method

  1. Cut all surplus fat away, then cut the meat into small neat pieces about the size of a small sugar lump.

  2. Render down the scraps of fat in a hot, wide saucepan until the fat runs. Discard the pieces.

  3. Cut the vegetables into slightly smaller dice and toss them in the fat, leaving them to cook for 3-4 minutes.

  4. Remove the vegetables and toss the meat in the remaining fat over a high heat until the colour turns.

  5. Stir the flour into the meat. Cook gently for 2 minutes and blend in the stock gradually. Bring to the boil, stirring occasionally.

  6. Return the vegetables to the pan with the parsley and thyme leaves, season with salt and freshly ground pepper and leave to simmer, covered. If using young lamb 30 minutes will be sufficient; an older animal may take up to 1 hour.

  7. Meanwhile make the pastry: Sieve the flour and salt into a mixing bowl and make a well in the centre.

  8. Dice the butter, put it into a saucepan with the water and bring to the boil.

  9. Pour the liquid all at once into the flour and mix together quickly, beat until smooth. At first the pastry will be too soft to handle, but as it cools it will become more workable.

  10. Roll out to 2.5-5mm thick, to fit the tin or tins. (The pastry may be made into individual pies or one large pie.)

  11. Fill the pastry-lined tins with the slightly cooled meat mixture.

  12. Make lids from the remaining pastry, brush the edges of the base with water and egg wash and put on the pastry lids, pinching them tightly together.

  13. Roll out the trimmings to make pastry leaves or twirls to decorate the tops of the pies.

  14. Make a hole in the centre and egg wash carefully.

  15. Bake the pie or pies at 200°C/gas mark 6 for 40 minutes approx.

  16. Serve hot or cold.