Dingle pies

Recipe by:

Pastry tucked around slow-cooked lamb - a true Irish comfort food

Dingle pies

SERVES

6

PEOPLE

PREP TIME

60

MINUTES

COOKING TIME

120

MINUTES

CUISINE

COURSE

Main

Method

  1. To make the pastry, combine the flour and salt in a mixing bowl. Rub in the butter and then add one egg. Use a tablespoon or two of ice-cold water to bring the dough together if required.

  2. Wrap in cling film and refrigerate for at least 1 hour.

  3. When ready, roll out the dough on a lightly floured work surface and cut into 6 rounds with a 10-cm/ 4-inch-diameter pastry cutter and 6 rounds with a 14-cm/5½-inch circular pastry cutter.

  4. Meanwhile, make the filling. Melt the butter in a large pan and fry the onion with the herbs for about 5 minutes until the onion is soft and translucent.

  5. Add the mutton to the pan and brown all over.

  6. When nicely coloured, add the flour and cook for 2 minutes to make a paste.

  7. Add the lamb stock, reduce the heat and simmer for 1–1½ hours until the mutton is extremely tender. Remove from the heat and allow to cool.

  8. Preheat the oven to 180°C/350°F/Gas Mark 4.

  9. Place a quarter of the mutton mixture into the middle of the 6 larger pastry rounds. Brush the sides with a little water and cover with the remaining four lids.

  10. Make a small circular hole in the centre of each pie. Brush each pie with the remaining egg and crimp the edges with a fork.

  11. Bake in the preheated oven for 30 minutes or until the filling is hot and the pastry tops are a golden brown.

    As featured in The Irish Cookbook by JP McMahon published by Phaidon.

Ingredients

  • For the pastry:

  • 300 g/10 ½ oz plain flour, sifted, plus extra for dusting

  • 150 g/5 ¼ oz cold butter, cubed

  • 3 eggs, beaten, one for brushing

  • ½ tsp sea salt

  • For the filling:

  • 50 g/2 oz butter 1 onion, diced

  • Leaves of a few sprigs of thyme, sage and rosemary, finely chopped

  • 500 g/1 lb 2 oz mutton, diced

  • 50 g/2 oz plain flour

  • 450 ml/15 fl oz lamb stock

  • Sea salt

Method

  1. To make the pastry, combine the flour and salt in a mixing bowl. Rub in the butter and then add one egg. Use a tablespoon or two of ice-cold water to bring the dough together if required.

  2. Wrap in cling film and refrigerate for at least 1 hour.

  3. When ready, roll out the dough on a lightly floured work surface and cut into 6 rounds with a 10-cm/ 4-inch-diameter pastry cutter and 6 rounds with a 14-cm/5½-inch circular pastry cutter.

  4. Meanwhile, make the filling. Melt the butter in a large pan and fry the onion with the herbs for about 5 minutes until the onion is soft and translucent.

  5. Add the mutton to the pan and brown all over.

  6. When nicely coloured, add the flour and cook for 2 minutes to make a paste.

  7. Add the lamb stock, reduce the heat and simmer for 1–1½ hours until the mutton is extremely tender. Remove from the heat and allow to cool.

  8. Preheat the oven to 180°C/350°F/Gas Mark 4.

  9. Place a quarter of the mutton mixture into the middle of the 6 larger pastry rounds. Brush the sides with a little water and cover with the remaining four lids.

  10. Make a small circular hole in the centre of each pie. Brush each pie with the remaining egg and crimp the edges with a fork.

  11. Bake in the preheated oven for 30 minutes or until the filling is hot and the pastry tops are a golden brown.

    As featured in The Irish Cookbook by JP McMahon published by Phaidon.

Execution Time: 0.355 s