Lamb Pie (Irish Dingle Pies)

These savoury little pies, a specialty of the Dingle Peninsula and the surrounding region in County Kerry, are featured at the centuries-old Puck Fair every August. They were a popular food in general at public celebrations and on market days in the area and were also taken up into the hills as lunch for local shepherds. Worth noting that mutton for the filling was traditionally shredded very finely, on occasion even snipped with scissors and that cold pies were sometimes reheated in broth and served in it. Dingle pies were originally made with mutton fat instead of lard, but butter is common today.

3 Tbsp. Canola or sunflower oil
1 small onion, finely chopped
1 carrot, finely chopped
sea salt
black pepper, freshly ground
1 lb mutton or lamb, preferably from the shoulder or leg, boneless, trimmed, finely chopped (500 g)
2 Tbsp. all-purpose flour, unbleached
1½ cups beef or lamb stock (360 mL)
1 tsp. fresh mint, minced
1 tsp. fresh thyme, minced
1 recipe Shortcrust Pastry
2 Tbsp. milk

Heat 1 Tbsp. of the oil in a large skillet over medium heat. Add the onion, carrot, and salt and pepper to taste and cook, stirring occasionally, for 6-8 minutes, or until the vegetables begin to soften. Transfer the vegetables to a bowl and set aside.

Heat the remaining 2 Tbsp. of oil in the same skillet over medium-high heat. Add the meat and cook, stirring often, until browned, 2-3 minutes. Sprinkle in the flour, reduce the heat to medium, and cook for 30 seconds, stirring constantly. Slowly add the stock, stirring to deglaze the pan. Return the vegetables to the skillet, add the mint and thyme, and season to taste with salt and pepper. Reduce the heat to medium Low, cover, and simmer until the meat is tender, about 45 minutes. Uncover the skillet and cook until thickened, about 5 minutes more. Set aside to let cool.

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Roll out half of the pastry on a lightly floured board into a disk about ¼" (6.5 mm) thick. Cut the disk into 8 rounds about 4" (10 cm) in diameter with a cookie cutter or the floured rim of a glass. Repeat the process with the remaining pastry to make 16 rounds in all.

Put about one-eighth of the meat mixture in the middle of a pastry round, then wet the edges with a bit of water. Top with a second pastry round, then press down the edges and crimp with the tines of a fork. Cut a slit in the top of the pie and transfer to a parchment paper Lined baking sheet. Repeat the process with the remaining meat filling and pastry, arranging the pies on the baking sheet about 1" (2.5 cm) apart. Brush the tops of the pies with milk and bake until golden brown, about 40 minutes. Serve hot or at room temperature.

Makes 8 servings.