Recipe

Dingle Pies Recipe

	Pat2me / All my dishes 1 year, 9 months ago Originally made with mutton, this recipe calls for lamb. These pies were food served at the Puck Fair in Killorglin, a livestock trade fair. From The Irish Heritage Cookbook Prep:40m Cook:60m Servings:6	Pat2me
	traditional finger food

Does this look good? Yeah! / Nope

Fans

momo_55gra

Ingredients

They look so neat

They're packed with meat

They surely are the best

They'd warm the cokles of your heart

And put hair upon your chest

The poor ole vegetarians

They can't believe their eyes

At the crowds outside De Barra's

Waiting for her mutton pies

Shortcrust Dough

1 tsp salt

2 C flour

1 C (2 sticks) cold butter, cut into small pieces

1/2 C ice water

Pie filling

1 lb stewing lamb, finely chopped

Salt and freshly ground pepper to taste

1 onion, finely diced

2 carrots, diced

3 tsp minced fresh thyme or 1 tsp dried

1 egg, beaten with 1 Tbl of milk

Lamb broth for reheating (optional)

1 lb lamb bones

Salt and pepper to taste

Water to cover

Directions

Dough

In a medium bowl, combine flour and salt

With a pastry blender, criss crossed knives or your fingers, work the butter into the flour to the consistency of coarse crumbs

Gradually stir in water with a fork until moistened.

Knead the dough until you can form a ball

Divide dough in half and form into a flattened disk

Cover each with plastic wrap and refrigerate 20 - 30 minutes

Lamb Mixture

Season lamb with salt and pepper

MIx lamb, onion, carrots and thyme together in a bowl

Preheat oven to 350

Grease a baking sheet

On a floured board, roll out 1 disk of dough and, using a small plate or bowl as a guide, cut into 6 rounds about 4 inches in diameter

Spoon 1 to 2 tbl of lamb mixture into center of 3 rounds

Dampen edges with with a little milk or water

Cover each with another disk and crimp edges with a fork all around

Dampen edges again with a little milk or water

Brush some of the egg wash over the pies and cut a slit in each to allow steam to escape

Repeat with remaining dough and filling

Place on prepared sheet

Bake until browned, about 1 hour

Serve hot, at room temperature or reheated in lamb broth

Broth(optional)

Place lamb bones in a large saucepan iwth water to cover

Season with salt and pepper and bring to a boil

Reduce heat to simmer and cook, covered, for 1 hour

Remove bones, place pies in the broth for 11 minutes to heat

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Comments

chef2 1 year, 9 months ago said:
Yummmmmmmmmmy I love meat pies big time best ones I had was in England I am making these babies ((((((((printing ))))))))))))))))

momo_55grandma 1 year, 5 months ago said:
Sounds like great recip love the poem thanks

linebb956 1 year, 5 months ago said:
Wow... how did I miss this one???
Love the crust recipe to this...

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