Dingle Pie

Myrtle Allen first documented the Dingle Pie in her classic book The Ballymaloe Cookbook. The pies, she recorded, were made for special occasions in Dingle, Holy Days and Fair Days when "nobody had time to sit down to a proper meal, but pie shops flourished." Dingle pies were simply made, to be eaten hot or cold. Mrs Allen continues: "Fishermen brought them to sea in a can and heated them up in the stock over a little fire made in a tin box, at the bottom of the boat. A cold baked pie was better for the farmer's pocket." The Dingle Pie begot the Spiced Mutton Pie, and it is this, spicier version that is cooked now, often using lamb rather than the traditional mutton, and flavouring with cumin seed.

600g lamb, taken from the shoulder, diced
1 large onion, chopped
2 carrots, diced
1 teaspoon ground cumin
quarter teaspoon cinnamon
knob of butter
1 tablespoon flour
 300ml stock (vegetable, lamb  or chicken) or water

450g plain flour
260g butter
175ml water
salt
1 egg, beaten with a fork

Saute the lamb in the butter until browned. Remove from the pan and add the onions, carrots, cumin and cinnammon. Saute the vegetables until the onions soften. Return the meat to the pan and sprinkle over the flour. Add the stock stirring to combine with the flour. Simmer the mixture for one hour.

To make the pastry: sieve the flour and salt into a bowl and make a well in the middle. Heat the butter and water in a saucepan until the butter melts. Pour the liquid all at once into the flour and stir to bring together. Let cool then roll out.

Reserving a third for the lid, line four small or one large pie dish(es) with the pastry. Fill with the lamb, top with pastry, pinch edges with a little water. Brush with egg and bake for 40 minutes at 190ºC