Description: Dublin Coddle Pie is a comforting and hearty dish that combines the classic flavors of Dublin coddle—a traditional Irish stew made with sausages, bacon, potatoes, and onions—with a flaky pastry crust. This savory pie is perfect for a cozy family dinner or a special St. Patrick’s Day celebration.
Preparation Time: 20 minutes
Cooking Time: 1 hour 20 minutes
Serving Size: Serves 6-8
Ingredients:
- 1 tablespoon olive oil
- 6 rashers of thick-cut bacon, chopped
- 6 pork sausages, sliced into chunks
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 large potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 1 cup chicken or beef broth
- 1 cup Irish stout (optional, or replace with more broth)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (for thickening)
- 1 package puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Preheat your oven to 375°F (190°C).
- Cook Bacon and Sausages:
- In a large skillet, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon and set aside. In the same skillet, cook the sausage chunks until browned on all sides. Remove and set aside with the bacon.
- In a large skillet, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon and set aside. In the same skillet, cook the sausage chunks until browned on all sides. Remove and set aside with the bacon.
- Sauté Vegetables:
- Add the sliced onion and garlic to the skillet and sauté until the onion is soft and translucent. Add the diced potatoes and carrots, and cook for another 5 minutes.
- Add the sliced onion and garlic to the skillet and sauté until the onion is soft and translucent. Add the diced potatoes and carrots, and cook for another 5 minutes.
- Combine Ingredients:
- Return the bacon and sausages to the skillet. Stir in the broth, stout (if using), thyme, salt, and pepper. Sprinkle the flour over the mixture and stir well to combine. Allow the mixture to simmer for about 10 minutes until it begins to thicken.
- Return the bacon and sausages to the skillet. Stir in the broth, stout (if using), thyme, salt, and pepper. Sprinkle the flour over the mixture and stir well to combine. Allow the mixture to simmer for about 10 minutes until it begins to thicken.
- Prepare the Pie:
- Roll out one sheet of puff pastry and fit it into a greased pie dish, allowing the edges to hang over the sides. Pour the coddle mixture into the pastry-lined dish.
- Roll out one sheet of puff pastry and fit it into a greased pie dish, allowing the edges to hang over the sides. Pour the coddle mixture into the pastry-lined dish.
- Top with Pastry:
- Roll out the second sheet of puff pastry and place it over the top of the pie. Trim any excess pastry and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. Brush the top with the beaten egg for a golden finish.
- Roll out the second sheet of puff pastry and place it over the top of the pie. Trim any excess pastry and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. Brush the top with the beaten egg for a golden finish.
- Bake:
- Place the pie in the preheated oven and bake for 45-50 minutes, or until the pastry is golden brown and crispy.
- Place the pie in the preheated oven and bake for 45-50 minutes, or until the pastry is golden brown and crispy.
- Serve:
- Let the pie cool for a few minutes before serving. Slice and enjoy your Dublin Coddle Pie warm.
