Dingle Pies
From pat2me 16 years ago
- 60 minutes to make
- Serves 6
Originally made with mutton, this recipe calls for lamb.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
Ingredients
- They look so neat shopping list
- They're packed with meat shopping list
- They surely are the best shopping list
- They'd warm the cokles of your heart shopping list
- And put hair upon your chest shopping list
- The poor ole vegetarians shopping list
- They can't believe their eyes shopping list
- At the crowds outside De Barra's shopping list
- Waiting for her mutton pies shopping list
- Shortcrust Dough shopping list
- 1 tsp salt shopping list
- 2 C flour shopping list
- 1 C (2 sticks) cold butter, cut into small pieces shopping list
- 1/2 C ice water shopping list
- pie filling shopping list
- 1 lb stewing lamb, finely chopped shopping list
- salt and freshly ground pepper to taste shopping list
- 1 onion, finely diced shopping list
- 2 carrots, diced shopping list
- 3 tsp minced fresh thyme or 1 tsp dried shopping list
- 1 egg, beaten with 1 Tbl of milk shopping list
- lamb broth for reheating (optional) shopping list
- 1 lb lamb bones shopping list
- salt and pepper to taste shopping list
- water to cover shopping list
How to make it
- 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
People Who Like This Dish 2
- glbaskin Nowhere, Us
- momo_55grandma Mountianview, AR
- pat2me Nashua, NH
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The Rating
Reviewed by 1 people-
sounds like great recip love the poem thanks
momo_55grandma
in Mountianview loved it
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" It was excellent "