Dingle Pie

Name: Dingle Pie
Prep time: 2 h 29 min
Cook time: 2 h 29 min
Total time: 2 h 29 min
Yield: 6
Cuisine: Global
Ingredients: 2 American tablespoons, plus 2 teaspoons flour (2 Irish tablespoons) *see note; 450 grams pound boneless lamb or mutton (from the shoulder or leg; keep bones for stock); 1 small Bouquet garni (thyme sprig, parsley stalks and bay leaf) tied with string; 255 grams (275 grams/2 1/4 cups) butter; 1 carrot; 255 grams (255 grams/ 1 3/4 cups) chopped carrots; 1 Stalk celery; 2 teaspoons good teaspoons cumin seed; 1 egg, slightly beaten; 454 grams (450 grams/3 1/2 cups) flour; 6 servings Lamb bones from the meat; 10 fluid ounces 10 fluid ounces (300 milliliters/ 1 1/4 cups) mutton or lamb stock; 1 onion; 255 grams (255 grams/ 2 1/4 cups) chopped onions; 1 pinch Pinch salt; 6 servings Salt and freshly ground pepper; 6 fluid ounces fluid ounces (175 milliliters/3/4 cup) water; 6 servings Water

For $3.88 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains approximately 29g of protein, 41g of fat, and a total of 763 calories. If you have salt, leg; keep bones, egg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 29 minutes.

Instructions

Special equipment: 2 tins, 6 inches (15 cm) in diameter, 1 1/2 inches (4 centimeters) high

Preheat oven 400 degrees F (200 degrees C).

Equipment you will use

Oven

Stock: If no stock is available, put the bones, carrots, onions, celery and bouquet garni into a saucepan. Cover with cold water and simmer for 3 to 4 hours to make a stock. Strain and set aside.

Ingredients you will need

Bouquet Garni

Carrot

Celery

Onion

Stock

Water

Equipment you will use

Sauce Pan

Cut all the surplus fat away from the meat and then cut the meat into small, neat pieces about the size of a small sugar lump. Render down the scraps of fat in a hot, wide saucepan until the fat renders. Discard the pieces.

Ingredients you will need

Sugar

Meat

Equipment you will use

Sauce Pan

Cut the vegetables into slightly smaller dice and toss them in the fat, leaving them to cook for 3 to 4 minutes.

Ingredients you will need

Vegetable

Remove the vegetables and toss the meat in the remaining fat over a high heat until the color turns deep brown.

Ingredients you will need

Vegetable

Meat

Heat the cumin seed in the oven for a few minutes and crush lightly. Stir the flour and cumin seed into the meat. Cook gently for 2 minutes and add in the stock gradually. Bring to a boil, stirring occasionally.

Ingredients you will need

Cumin Seeds

All Purpose Flour

Stock

Meat

Equipment you will use

Oven

Add back the vegetables, season with salt and freshly ground pepper and leave to simmer, covered. If using young lamb, 30 minutes will be sufficient; an older animal may take up to 1 hour.

Ingredients you will need

Ground Black Pepper

Vegetable

Lamb

Salt

Pastry: Meanwhile, make the pastry. Sift the flour and salt into a mixing bowl and make a well in the center. Dice the butter, put it into a saucepan with water and bring to a boil.

Ingredients you will need

Butter

All Purpose Flour

Water

Salt

Equipment you will use

Mixing Bowl

Sauce Pan

Pour the liquid all at once into the flour and mix together quickly; beat until smooth. At first the pastry will be too soft to handle but as soon as it cools it may be rolled out to 1/3 to 1/4- inch (2.5 to 5 millimeters) thick, to fit the 2 tins. The pastry may be made into individual pies or 1 large pie. Keep back 1/3 of the pastry for lids.

Ingredients you will need

All Purpose Flour

Fill the pastry-lined tins with the meat mixture which should be almost, but not quite cooked and cooled a little.

Ingredients you will need

Meat

Brush the edges of the pastry with the water and egg wash and put on the pastry lids, pinching them tightly together.

Ingredients you will need

Water

Egg

Roll out the trimmings to make pastry leaves or twirls to decorate the tops of the pies. Make a hole in the center, brush the lid with egg-wash and then egg-wash the decoration also.

Ingredients you will need

Roll