Dingle pies

These handheld lamb pies derive their name from the town of Dingle in County Kerry. “Think of them as a sort of meatier pasty – traditionally they would have been...

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About Recipe
Dingle pies

These handheld lamb pies derive their name from the town of Dingle in County Kerry. “Think of them as a sort of meatier pasty – traditionally they would have been made using mutton or hogget and would have been crimped and twisted by hand,” say Russell Alford and Patrick Hanlon. “They’re as good eaten warm from the oven as they are cold as part of a picnic spread.”

Ingredients :
  • 2 tbsp vegetable oil
  • 300g diced lamb shoulder, cut into smaller 2cm pieces
  • 2 onions, finely sliced
  • 4 garlic cloves, finely sliced
  • 1 tbsp cornflour
  • 1 tbsp plain flour
  • 500ml lamb stock (or chicken or vegetable stock)
  • 2 tsp fine salt
  • 1 tsp freshly ground black or white pepper
  • 2 medium eggs, separated into yolks (beaten, for egg wash) and whites (to seal the pastry)
  • 300g plain flour, plus extra to dust
  • 1½ tsp fine salt
  • 150g unsalted butter, chilled and cubed
  • 1 large egg yolk
  • A few tbsp ice-cold water
Directions :

  1. Pour the oil into a large pan (one with a lid) over a medium-high heat. Add the lamb pieces and brown all over, then lift out with a slotted spoon and set aside. Turn the heat down to low-medium and add the onions and garlic. Cook for a few minutes until starting to soften.

  2. Add both flours and a splash of the stock, using it to deglaze the pan, scraping up any bits stuck to the base. Return the lamb to the pan along with the rest of the stock and the salt and pepper. Bring to a simmer, then reduce the heat to low, cover and leave to cook for 1 hour, removing the lid after 30 minutes so the sauce can reduce down and thicken. Leave to cool completely before assembling the pies.

  3. To make the pastry, put the 300g flour, salt and butter in a food processor and pulse until it forms a breadcrumb-like texture. Add the egg yolk and pulse again, then start adding ice-cold water, 1 tbsp at a time, until the mixture forms a loose dough (you won’t need more than a few tbsp). Turn out onto a lightly floured work surface, knead briefly to form a disc, then wrap tightly and chill for at least 30 minutes in the fridge.

  4. Remove the dough from the fridge and roll out until about 4mm thick. Cut out 6 x 12cm rounds for the pie bases and 6 x 15cm rounds for the lids. Cut a 1cm circle out of the centre of each pie lid.

  5. Heat the oven to 200°C/180°C fan/gas 6 with a baking tray lined with baking paper inside to heat up. Add 2 heaped tbsp of the cooled filling to the centre of each of the smaller pastry rounds, ensuring there’s a 1-2cm border left clear. Brush the egg whites around the borders, then top each one with a larger lid, snugly patting it over the mound of filling and removing any air pockets. Press the edges of the 2 pastry discs together, then use the tines of a fork to seal. Repeat for each pie.

  6. Brush the egg yolk over the tops of the pies to glaze them, then carefully transfer the pies to the heated tray. Bake for 20-30 minutes until golden brown – don’t worry if the filling bubbles over a little through the hole in the top. Leave to cool for 10-15 minutes before eating or allow to cool completely.

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