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Dingle pie

True Irish comfort with slow-cooked lamb and flaky pastry. This lamb mince pie is Sunday lunch perfection.

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

By Anna Haugh
From Saturday Kitchen

Ingredients

For the pastry

  • 100g/3½oz lard or duck or lamb fat
  • 1 tsp salt
  • 265g/9½oz plain flour
  • 55g/2oz strong white flour

For the filling

  • 200g/7oz lamb mince
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 2 garlic cloves, chopped
  • 50ml/2fl oz white wine
  • 2 tbsp balsamic vinegar
  • 200ml/7fl oz chicken stock
  • 1 tsp chopped fresh rosemary
  • 2 tbsp chopped fresh flatleaf parsley
  • 50g/1¾oz unsalted butter
  • salt and freshly ground black pepper

For the carrot purée

  • 1kg/2lb 4oz carrots, peeled and grated
  • 100g/3½oz unsalted butter
  • 1 star anise, left whole
  • 250ml/9fl oz chicken stock

To serve

  • gravy (homemade or shop bought)
  • 1 tbsp celery micro cress
  • 1 tbsp cornflowers
  • 1 tbsp snipped chives

Method

  1. To make the pastry, place the lard, salt and 135ml/4½fl oz water in a saucepan and bring to the boil. Tip the flours into the pan and stir with a wooden spoon until a dough is formed. Roll out between two sheets of baking paper straightaway.

  2. To make the filling, season the mince with salt and pepper. Fry the seasoned meat in a frying pan, until golden brown, this will take around 10 minutes. Heat the oil in another frying pan and fry the onion, vegetables and garlic. Season with salt and pepper and add the wine, vinegar and stock. This will take 30–40 minutes. Add the herbs and butter at the end.

  3. Preheat the oven to 180C/160C Fan/Gas 4.

  4. Cut 2 x 12cm/5in circles and 2 x 15cm/6in out of the pastry and lay the smaller circles onto a lined baking sheet. Spoon the lamb filling on top and lay the large pastry over the filling. Crimp the edges and make a large hole in the top. Glaze and place in the oven for 20–30 minutes.

  5. Melt the butter in a saucepan and add the carrot and star anise, sauté for 2–3 minutes and then add the stock. Cook until the carrot is soft and then blend to a purée.

  6. Place a spoonful of the carrot puree in the centre of the plate and spread out in a circle shape. Top with dingle pie and finish with the gravy, cress, flowers, and chives

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