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DINGLE PIE

Description: Dingle Pie is a traditional Irish dish, originating from County Kerry. This savory pie is filled with lamb (or mutton) and vegetables, encased in a simple shortcrust pastry. It’s a hearty and flavorful meal that embodies the rustic cooking of Ireland.

Preparation time: 30 minutes

Cooking Time: 1 hour 30 minutes

Serving size: 4-6 servings


Ingredients:

  • 500g diced lamb or mutton
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 1 potato, diced
  • 1 stick of celery, diced
  • 1 tsp fresh thyme
  • 500ml beef or lamb stock
  • Salt and pepper to taste
  • 500g shortcrust pastry
  • 1 egg, beaten (for glazing)

 

Instructions:

  1. Prepare the filling: In a large pan, sauté the lamb with a bit of oil until browned. Add the onion, carrots, potato, and celery, and cook for 5-7 minutes. Pour in the stock, thyme, salt, and pepper, and simmer for 45 minutes, or until the lamb is tender and the liquid has reduced.
  2. Preheat oven: Set the oven to 180°C (350°F).
  3. Assemble the pie: Roll out half of the pastry and line a pie dish. Spoon the lamb and vegetable filling into the dish. Roll out the remaining pastry and cover the pie. Seal the edges and cut a few small slits in the top to release steam.
  4. Bake: Brush the top with the beaten egg and bake for 30-40 minutes, or until the pastry is golden brown and crisp.
  5. Serve: Allow the pie to cool slightly before serving. Enjoy warm!

Dingle Pie is a classic Irish dish that’s perfect for a comforting family dinner or a taste of traditional Irish cuisine. Enjoy the warm and savory flavors that this County Kerry specialty has to offer.