Recipe

Dingle Pies Recipe


Dingle Pies Recipe
Originally made with mutton, this recipe calls for lamb.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

Pat2me

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Fans
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
  1. Dough
  2. In a medium bowl, combine flour and salt
  3. With a pastry blender, criss crossed knives or your fingers, work the butter into the flour to the consistency of coarse crumbs
  4. Gradually stir in water with a fork until moistened.
  5. Knead the dough until you can form a ball
  6. Divide dough in half and form into a flattened disk
  7. Cover each with plastic wrap and refrigerate 20 - 30 minutes
  8. Lamb Mixture
  9. Season lamb with salt and pepper
  10. MIx lamb, onion, carrots and thyme together in a bowl
  11. Preheat oven to 350
  12. Grease a baking sheet
  13. 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
  14. Spoon 1 to 2 tbl of lamb mixture into center of 3 rounds
  15. Dampen edges with with a little milk or water
  16. Cover each with another disk and crimp edges with a fork all around
  17. Dampen edges again with a little milk or water
  18. Brush some of the egg wash over the pies and cut a slit in each to allow steam to escape
  19. Repeat with remaining dough and filling
  20. Place on prepared sheet
  21. Bake until browned, about 1 hour
  22. Serve hot, at room temperature or reheated in lamb broth
  23. Broth(optional)
  24. Place lamb bones in a large saucepan iwth water to cover
  25. Season with salt and pepper and bring to a boil
  26. Reduce heat to simmer and cook, covered, for 1 hour
  27. Remove bones, place pies in the broth for 11 minutes to heat

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Comments


Yummmmmmmmmmy I love meat pies big time best ones I had was in England I am making these babies ((((((((printing ))))))))))))))))


Sounds like great recip love the poem thanks


Wow... how did I miss this one???
Love the crust recipe to this...


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