Dingle Pie is an Irish Standard. It’s from the Dingle Peninsula in the County Kerry. They were originally made with mutton and a lard crust into round hand pie so they were easy for farmers to eat in the field or fishermen on a fishing boat.
Nowadays they are made with lamb with a crust made with butter. They are a wonderful comfort food and are served at County Fairs. I make it in a pie crust for the family which is faster and easier.
I start by making the beef filling by sauteing onions in butter until soft. Stir in rosemary, thyme, sage a little nutmeg and salt & pepper
Trim and cut the meat into bite-sized pieces. Stir into the onion mixture. Mix in the carrots and peas. **As you can see I didn’t have peas today! Cook and stir until meat is not longer pink.
Add the flour and stir until the meat is well coated. Stir in the beef broth, cook and stir until it thickens and comes to a boil. Remove from heat.
To make the crust mix the flour and salt in a mixing bowl and form a well. Heat the water and butter in a saucepan until it comes to a boil.
Pour into the flour mixture and quickly mix with a fork.
Take about 2/3 of the dough and form into a ball and pat out on a piece of parchment paper. Use a rolling pin to roll into a circle large enough to a circle large enough to fit the pie plate. Flip the dough into the pan using the parchment paper. Gently press the dough to fit, trimming as necessary.
Spoon the beef filling into the crust and spread evenly. Which the egg and water and baste the edges of the crust.
Roll out the remaining dough into a circle and flip onto the top of the pie.
Trim to fit and press the edges to seal. Decorate as desired or just score with a knife without cutting through the crust. Cut a hole to vent. Baste the entire top with egg wash.
Bake until golden. Cool on a rack for 10 minutes before cutting.
Enjoy every bite!
Irish Dingle Pie
Ingredients
- 3 Tbsp butter
- 1 onion, chopped
- ½ tsp rosemary, dried
- 1 tsp thyme, dried
- 1 tsp rubbed sage
- pinch nutmeg
- ½ tsp salt
- ¼ tsp pepper
- 1 pound beef stew meat
- ½ cup carrots, diced
- ½ cup green peas, fresh or frozen
- ¼ cup flour
- ¾ cup beef broth
Pastry
- 3 cups flour
- pinch salt
- ½ cup water
- ¾ cup butter, diced (1½ sticks)
- 1 egg whipped with 1 Tbsp water for egg wash
Instructions
- Melt butter in a large saucepan over medium-hi heat. Sauté onion until softened, 4-5 minutes. Stir in all the spices. Add the cut-up stew meat. Cook and stir until the meat is no longer pink. Add in the carrots and peas.
- Stir in the flour, cook and stir until the meat is completely coated.Add the broth. Cook and stir until the mixture thickens and boils. Remove from heat.
Pastry
- Preheat oven to 400°.
- Mix the flour and salt in a bowl. Form a well.
- Measure the water and butter in a saucepan. Heat and stir until it comes to a boil and the butter is melted.
- Pour all at once into the flour and quickly stir together with a fork until mixed. The dough will be quite soft but will firm up as it cools.
- Lay out a piece of parchment paper. Place about ⅔ of the dough on the parchment and press into a circle with hands. Use a rolling pin to make smooth, rolling to about ¼" thick. Lay the pie pan face down on the dough and flip it the dough into the pan using the parchment paper. Gently press with fingers to fit. Trim the edges.
- Spoon the beef filling into the crust and spread evenly.
- Roll out the remaining dough into a circle using fingers and rolling pin large enough to cover the pie top.
- Whisk together the egg and water. Use a basting brush and brush the edge of the crust around the pie.
- Carefully flip the crust onto the top of the pie. Trim as needed. Pinch the crust together all the way around. Use fingers to press the edges.
- Use a knife to gently score a design on top. Cut a vent in the center.Brush with egg wash.
- Bake for 40-50 minutes until the crust is browned. Remove to a rack and cool for 10 minutes before serving.
- Eat hot or cold!