Kerry Pies
From rescue_ranger 14 years ago
- 90 minutes to make
- Serves 6
These are the pies that were traditionally served at the Puck Fair in Killorglin. They would also be taken up the hills to the men who were herding the sheep. Originally, the hot-water crust pastry was made with mutton fat which, if you're a die-hard traditionalist, you can still do. Read more Here, butter replaces the mutton fat, and makes for an equally as delicious crust See less
Ingredients
- Filling: shopping list
- 1 lb boneless lamb or mutton from the shoulder or leg. (Keep the bones for the stock) shopping list
- 10 oz diced onions shopping list
- 10 oz diced carrots shopping list
- 2 to 3 tablespoons flour shopping list
- 1 1/2 cups mutton or lamb stock shopping list
- 1 teaspoon chopped parsley shopping list
- 1 teaspoon thyme leaves shopping list
- salt and freshly ground pepper shopping list
- Pastry: shopping list
- 3 cups white flour shopping list
- Pinch salt shopping list
- 1 1/2 sticks butter shopping list
- 1/2 cup water shopping list
- 1 egg beaten with a pinch of salt, for glazing shopping list
How to make it
- 1. Trim fat from meat, (save the scraps). Cut the meat into small pieces about the size of a lump of sugar.
- 2. Heat fat in a large sauce pan until it runs. Discard the pieces. Toss the diced vegetables in the fat and cook for 3 to 4 minutes. Remove vegetables and add the meat; Toss over high heat until it loses its color.
- 3. Add the 2 to 3 tablespoons of flour to the meat and cook gently for about 2 or 3 minutes. Gradually blend in the stock. Bring to a boil, stirring from time to time. Return the vegetables to the pan and add the parsley and thyme. Season with salt and pepper and then leave to simmer covered for a half hour to an hour, until ingredients are almost cooked. If using young lamb, it will take about 30 minutes. Mutton will need nearly an hour.
- While filling is simmering, prepare the pastry.
- 4. In a mixing bowl, sieve the flour and salt together and make a well in the center. Dice the butter into a saucepan with the water and bring to a boil. Pour the liquid all at once into the flour mixture and mix together quickly. Beat until smooth. Allow to cool so it's easier to handle. Roll out 2/3 of the pastry and line a 9-inch pie plate or small, individual pie tins.
- 5. Allow the filling to cool slightly. Fill the pastry-lined tin(s) with the meat mixture and make lids from the remaining pastry. Mix the beaten egg with a tablespoon of water. Brush the edges of the base with the water and egg and put on the pastry lids. Pinch edges tightly together. If desired, roll out pastry trimmings to make leaves or twirls to decorate the top(s) of the pies. Make a hole in the centre of the pie(s) to allow steam to escape. Carefully brush top(s) with remaining wash.
- 6. Bake the pie(s) at 400F for about 40 minutes.
- Serve hot or cold.
The Rating
Reviewed by 4 people-
can i use beef i dont like lamb??? but i do like the recipe!!! thanks for sharing all of these st paddys days recipes its great to see u again !!!
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minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Thank you this sounds so delicious and I will definitely add this to my collection.
aussie_meat_pie
in My Kitchen loved it
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