March 10, 2020

Traditional Dingle Pie

A centuries-old classic from the town of Dingle in County Kerry, this traditional meat pie is perfect for a St. Patrick’s Day feast!

Pat the lamb dry with a paper towel and season them liberally with salt and pepper, then sear the cubes in batches until they are deeply browned on all sides. Set lamb aside to drain. In a heavy-bottomed pot, cook carrots, celery, onion, and garlic with 1 tbsp. of butter until the veggies have softened and the garlic is fragrant. Stir in the remaining 2 tbsp. of butter until completely melted, then add flour and stir until all veggies are coated in flour-butter mixture. Cook until flour is no longer raw, then pour in beef or lamb stock, stirring to until combined and lump-free. Add the lamb back to the pot with thyme, parsley, and bay leaves; cook uncovered for 2 hours or until the lamb is tender and the sauce has thickened. Pour the filling into a 6 cup baking dish and allow it to cool slightly.
Preheat the oven to 400 degrees F. To prepare the crust, sift together flour and salt; while sifting, heat the water and butter together until the water is just boiling and butter has melted. Pour water and butter into flour, and quickly stir together to form a rough dough. Turn the dough out onto a floured board or counter and knead until smooth, then roll the dough out while it's still warm. Transfer the dough onto the baking dish, trimming away any excess dough to be used for decoration. Cut slits to ventilate, then brush the entire crust with egg wash. Bake the pie for 30 to 35 minutes or until the crust is golden and crisp. Allow the pie to cool for 15 minutes before serving.

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