Go Back

Dingle Pies

Prep Time1 hour 30 minutes
Cook Time1 hour

Ingredients

  • 1 lb boneless mutton OR lamb
  • 1 large onion diced
  • 2 large carrots diced
  • 1 large potato diced
  • 2 sticks celery diced
  • 1 egg beaten
  • salt to taste
  • ground black pepper to taste
  • 2-4 sheets pie crust depends on size of your pies

Instructions

  • Trim any fat or gristle from the meat and cut it up into very small pieces.
  • Place in a large bowl and add the diced onion, carrots, potato and celery. Mix well and season with salt and freshly ground pepper.
  • Preheat oven to 350ºF.
  • Cut preferred shape of pie bottoms and tops. I did heart shapes and was able to get 8 small pies and 6 large pies. Divide the meat and vegetable mixture between the bottoms, pilling it in the middle of each.
  • Lay the tops over the bottom and pile and pinch edges together by pleating or using a fork.
  • Make a small hole in the top of each pie to let out the steam.
  • Brush with beaten egg and slide the pies on to baking sheets.
  • Bake in preheated oven for an hour.
  • Serve hot or cold.

Notes

Original Recipe
The original recipe also gave instructions for how to make the shortcrust for the pies, but I always fail at making anything pastry-esque. I just used ready-made pie crusts and it worked just as well without the tears and frustrations that usually follow me making a pastry. Also, the recipe said I could only make six small pies, but there was so much filling made from my ingredients, I wondered if that was right. I was able to make 6 large pies and 8 small pies that were well stuffed and the right balance between the filling and the crust. So, who knows?