and here in another installment of my baking extravaganza i bring you, dingle pies! 

here is the thing, the same week i went on the baking madness i was also feeling i had been cooking a lot of dominican dishes in the days leading to it and had this feeling i was hogging the kitchen.  so i decided i should cook something irish-y to make up for it. 

so i went to this website and i found this recipe.  i was so excited to see the irishman’s face when he got home and found i made him dingle pies! i was not ready for what happened next - he got home and i explained what i was cooking his response was “i’ve never had them… but they sound irish!” ahhhhhh! are. you. serious?!

at that point, instead of getting disappointed i figured i was halfway through making the dingle pies so i might as well finish them… and our kitchen smelled awesome which helped with the decision making process! so here it is… the recipe for dingle pies!

INGREDIENTS:

for the pastry:
5 cups of flour
3/4 cup of cold water
1 cup of butter
1 egg

for the filling:
1lb boneless lamb
1 large onion
1 large potato
2 carrots
2 sticks of celery
salt and pepper
oregano

as you can see i didn’t find boneless lamb, so i used what the had at the supermarket and worked around it. no one can say i am not crafty.

PREPARATION:
let’s start with the pastry.  this is a shortcut pastry. it is also the first pastry i make.  i need to try it some more to perfect it.  so let’s go! my butter was fresh out the fridge so i popped it in the microwave to melt it.

add the butter to the flour, add the cold water and knead lightly. 

wrap it in parchment paper. i had wax paper so that’s what i used.

put the pastry in the fridge for a while

meanwhile, chop up the onion, celery, carrots, potato and lamb

mix the veggies and meat. season with salt, pepper and whatever other seasonings you have.  i used oregano.

mix everything well

take out the dough out of the fridge.  roll out the pasty on a lightly floured surface, using small plates cut up about 3 circles.  cut smaller circles with the remaining pastry dough using a smaller plate.  now get ready to create the pies

preheat the oven to 350 degrees.  start by piling up the feeling into each of the larger/bottom pieces.

yum!

now, using your finger wet the edges of the bottom pieces and place the smaller pastry piece on top.  fold in the edges to seal.  make sure they are sealed well, use straps of dough as “bandaids” if needed. 

next, cup up a hole on top of each pie. 

beat the egg and give each pie a nice egg wash for shine.  SHINE PIES! SHINE!! ok, i’m done..

bake them for about an hour. once you take them out of the oven they will be nice and golden brown!

they were delicious, the lamb is tender and has a very earthy taste.  since the filling is made up such basic ingredients the final taste has a down home comfort food feel.  the one thing i would change is  that next time i think i will make some sort of gravy and definitely serve it with a nice salad.

here is what they looked like in the inside

wonderful!

thank you for stopping by.  hope you try it!