Lamb Pies (AKA Dingle Pies)
An incredibly tasty tradition from southwestern Ireland's Dingle Peninsula, these lamb pies feature a savory rosemary-scented filling encased in a tender, yet sturdy, crust. This version is an adaptation of a recipe from Food & Wine by chef JP McMahon. The ingredients are simple, and the preparation is reasonably straightforward. But like most good things, lamb pies do take some time...and they are thoroughly worth the wait!
Servings 4 pies
Equipment
- small heavy saucepan or Dutch oven (2.5 to 3 quart capacity)
- Rolling Pin
- 2 round cutters, 4 inches and 5 inches in diameter
- metal baking sheet
- pastry brush
Ingredients
Filling
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 teaspoons fresh rosemary, finely chopped
- ¾ pound boneless lamb shoulder, trimmed and cut into small pieces
- 3 tablespoons all purpose flour
- 1½ cups beef broth
- water, as needed
- fine sea salt, to taste
Pastry
- 2 cups all purpose flour
- 1½ teaspoons fine sea salt
- ¾ cup unsalted Irish butter, chilled and cut into small pieces
- 2 large eggs, divided
- ice water
Instructions
Prepare the Filling
- In a small heavy saucepan or Dutch oven, melt the butter over medium heat.
- Add the onion and rosemary. Cook, stirring occasionally, until the onion is softened and translucent, about 10 minutes.
- Add the lamb pieces. Cook, stirring occasionally, until the lamb has been browned on all sides and released some liquid.
- Add the flour. Cook, stirring constantly, until the mixture has thickened, about 1 to 2 minutes.
- Gradually stir in the broth and bring the mixture to a boil. Then reduce the heat to low.
- Simmer the lamb filling uncovered, stirring occasionally, for 1½ hours. Then simmer for another 1 hour, stirring frequently (and adding water ¼ cup at a time if the sauce becomes too thick), until the lamb is tender and the liquid has been reduced to a very thick gravy. When the filling is ready, the consistency should be dense...more like a meaty sort of marmalade than a stew. Season to taste with salt and allow the filling to cool completely, about an hour.
Prepare the Pastry
- Stir together the flour and salt in a large bowl.
- Add the butter pieces. Using your fingers, rub the butter into the flour until evenly incorporated. There should be no bits of butter larger than small peas.
- Beat one of the eggs in a small bowl.
- Make a well in the center of the flour mixture, add the beaten egg, and stir with a fork to combine.
- Drizzle a few tablespoons of ice water over the mixture and begin to press it together with your hands. Continue pressing and gradually adding ice water, as necessary, until the dough begins to cohere.
- Form the dough into a ball. Then press into a disk, wrap in plastic, and chill for at least one hour (or up to one day).
Assemble and Bake the Pies
- Unwrap the chilled dough and place it on a lightly floured work surface. Roll out to about a ¼ inch thickness. Using a 5 inch cutter, cut out four rounds of dough, and place them on a rimmed baking sheet lined with parchment paper. Using a 4 inch cutter, cut out four more rounds (re-rolling the scraps as needed), and add them to the baking sheet. Cover with plastic wrap and chill the rounds for at least 30 minutes.
- When ready to proceed, heat the oven to 350℉ and beat the remaining egg in a small bowl.
- Arrange the 4 inch dough rounds about two inches apart on the rimmed baking sheet. Spoon about ⅓ cup filling onto the center of each 4 inch round. Then lightly brush the edges of the dough with beaten egg. Top the mounds of filling with the 5 inch rounds, cupping the dough over the filling with your hand and pressing gently to shape it down around the filling. Using a fork, crimp the edges of the dough to seal.
- Lightly brush the pies with the remaining beaten egg, and cut a small cross in the top of each pie.
- Bake the pies until golden brown, about 35 to 40 minutes. Then transfer them to a wire rack to cool for at least 10 minutes.