Dingle Pies

Dingle Pies
Photo by Christopher Hirsheimer


  • 1 lb. trimmed boneless mutton or lamb, preferably from the shoulder or leg, finely chopped
  • 1-½ cups beef or lamb stock
  • 2 cups white pastry flour, plus more for dusting
  • 1 egg yolk, beaten with 2 Tbs. cold water
  • Salt and pepper
  • 1 tsp. minced fresh mint
  • ¾ cup cold unsalted butter, cut into small pieces
  • + 7 more ingredients
    • 1 small onion, finely chopped
    • ½ tsp. salt
    • 1 carrot, finely chopped
    • 2 Tbs. white flour, plus more for dusting
    • 3 Tbs. canola or sunflower oil
    • 1 tsp. minced fresh thyme
    • 2 Tbs. milk

Combine the flour and salt in a large bowl and rub in the butter until the mixture resembles coarse meal. Add the beaten egg and toss with a fork, gradually adding 1 to 3 Tbs. more of cold water, until the dough can be gathered into a ball. Halve the dough and on a board lightly dusted with flou...

View full recipe at Fine Cooking


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