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Kerry Dingle pies
Small mutton pies
Small hot-water-crust mutton pies from the Dingle peninsula
IrishDingle pies are small, round mutton pies made in west Kerry for the Puck Fair in Killorglin, for fishermen going to sea, and for farmers at the mart, often reheated in a bowl of the mutton broth. A firm hot-water-crust pastry holds a peppery filling of lamb or mutton, onion and carrot, so they travel well and are eaten by hand or with gravy. Chef's tip: shape the pastry while it is still warm; hot-water crust cracks and won't mould once it cools.
- Total time
- 120 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the filling
- 1 ⅓ lb lamb or mutton shouldertrimmed, cut in 1 cm dice
- 1 onionfinely diced
- 1 carrotfinely diced
- ½ tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
- ½ cup lamb or beef stock
For the pastry
- 1 ⅛ lb plain flour
- 1 tsp salt
- 6 ½ oz butter
- ¾ cup water
- 1 eggbeaten, for glazing
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Method
0/6 doneStep 1: Mix the 1 ⅓ lb lamb or mutton shoulder, 1 onion, 1 carrot, ½ tsp dried thyme, 1 tsp salt, 1 tsp black pepper and ½ cup lamb or beef stock in a bowl. Keep in the fridge while you make the pastry.
10 minStep 2: Heat the oven to 375°F (350°F fan). Bring the 6 ½ oz butter and ¾ cup water to the boil in a pan, pour onto the 1 ⅛ lb plain flour and 1 tsp salt and mix with a spoon, then knead briefly to a smooth, warm dough.
6 minStep 3: Cut off a third for the lids and keep it covered. Divide the rest into 6, roll each to a 15 cm round and mould over the base of a jam jar or into a deep muffin tin to make cases.
15 minStep 4: Pack in the filling, roll the remaining pastry into lids, wet the edges and press on firmly. Cut a steam hole in each and brush with 1 egg.
12 minStep 5: Bake for 1 hour, until the pastry is deep golden; the filling should be bubbling through the hole and reach at least 160°F on a thermometer pushed into the centre. A common mistake is pulling them early, before the diced lamb is tender.
60 minStep 6: Rest 10 minutes before eating hot, or cool and refrigerate within 2 hours.
10 min
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 28 g
- Carbs
- 48 g
- Fat
- 34 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kerry Dingle pies take?
- About 120 minutes in total: 60 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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