DIN­GLE PIE

Olive - - COOK -

2 HOURS | SERVES 6 A LIT­TLE EF­FORT

Mut­ton and lamb pies were, and still are, tra­di­tional in many parts of County Kerry, in­clud­ing Din­gle. Cumin wasn’t part of the orig­i­nal recipe but an ad­di­tion by Ir­ish chef Myr­tle Allen. The orig­i­nal pas­try was made with lamb suet but Myr­tle sub­sti­tuted but­ter with de­li­cious re­sults. This pie freezes per­fectly for 2-3 months.

bone­less lamb or mut­ton 450g (from the shoul­der or leg) onions 250g car­rots 250g plain flour 2 tbsp cumin seeds 1-2 tsp, toasted and crushed lamb stock 300ml sea­sonal leaves to serve

PAS­TRY

plain flour 350g but­ter 175g, diced egg 1, beaten

• Trim all the sur­plus fat from the meat and dice into neat cubes about the size of a small sugar lump. Ren­der down the scraps of fat in a hot, wide pan un­til the fat runs out. Scoop out and dis­card any re­main­ing solid pieces. Cut the onions and car­rots into slightly smaller dice, then fry in the same pan for 3-4 min­utes or un­til soft­en­ing at the edges. Re­move the veg­eta­bles with a slot­ted spoon and toss the meat in the re­main­ing fat over a high heat un­til the colour changes.

• Stir the flour and cumin seeds into the meat. Cook gen­tly for 2 min­utes, then stir in the stock grad­u­ally. Bring to the boil, stir­ring oc­ca­sion­ally. Re­turn the veg­eta­bles to the pan, sea­son, cover and leave to sim­mer. If us­ing young lamb, 30 min­utes will be suf­fi­cient; an older an­i­mal may take up to 1 hour.

• Mean­while, make the pas­try. Sift the flour and a pinch of salt into a mix­ing bowl and make a well in the cen­tre. Put the but­ter into a pan with 110ml of wa­ter and bring to the boil. Pour the liq­uid into the flour all at once and mix to­gether quickly, then beat un­til smooth. At first the pas­try will be too soft to han­dle, but as soon as it cools it may be rolled out 2.5-5mm thick. Keep back 1/3 of the pas­try for the lid and use the rest to line a 20cm-deep pie tin or dish.

• Heat the oven to 220C/fan 200C/gas 7. Fill the pas­try-lined tin with the lamb mix­ture, which should be just-cooked and cooled a lit­tle. Brush the edges of the pas­try with a lit­tle wa­ter and put on the pas­try lid, press­ing them tightly to­gether. Roll out the trim­mings to make pas­try leaves or twirls to dec­o­rate the top of the pie, and make a hole in the cen­tre. Egg-wash the lid and then egg-wash the dec­o­ra­tion as well.

• Bake the pie for 40 min­utes or un­til deep golden in colour. Serve with a salad of sea­sonal leaves.

PER SERV­ING 708 KCALS | FAT 42.1G SATURATES 23.3G | CARBS 56.6G | SUG­ARS 6G FI­BRE 5.2G | PROTEIN 23G | SALT 0.8G

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