Lamb Dingle Pies and Gluten-Free Savory Pie Crust

I knew I wanted to make these the second I saw the name… Dingle Pie.  It’s like a portable lamb pot pie.  Apparently these are popular at summer country fairs. With tender chunks of lamb and vegetables in flaky, buttery pastry I can certainly understand why.  These things put Hot Pockets to shame…

Dingle Pie

Lamb Filling: 
* 1 Tablespoon vegetable oil
* 1 onion, finely chopped
* 1 pound boneless lamb, cut into very small pieces
* 2 carrots, peeled and finely chopped
* 1 stalk celery, finely chopped
* 1/2 cup lamb, chicken, beef or vegetable stock or broth
* 1 teaspoon thyme leaves
* salt and pepper to taste
* 2 teaspoons cornstarch

Crust:
* savory pie crust (below), doubled and  rolled out into 10-12 circles approximately 4″ in diameter
* 1 egg, beaten

Preheat oven to 375 degrees.

Heat oil in a large skillet over medium-high heat.  Add onion and cook until soft.  Add the lamb and cook for 3-4 minutes.  Add the carrot and celery and cook, stirring, for another 2-3 minutes.  Add the broth and bring to a boil.  Reduce heat and simmer, covered, for 30 minutes or until the lamb is tender.  Uncover and add thyme and salt and pepper to taste.  Mix the cornstarch into 1 tablespoon over water to make a cornstarch slurry. Add to the lamb mixture and simmer, uncovered until thick and most of the broth has evaporated.

Divide the evenly meat among half of the dough circles (again, recipe and instructions are below).  Dampen the circumference of the circle with water and top with another circle.  Pinch the edges with your fingers or a fork to seal.

Make a small hole in the center of each pie and brush with the beaten egg.  Transfer to a Silpat-lined or lightly greased baking sheet for 30-35 minutes or until lightly golden.

Makes five to six dingle pies.

I love this savory pie crust.  It’s buttery and stays crisp for days.  Although you need double the amount listed below for the dingle pies, I wanted to give the base amount for those of you who’d like to use it as bottom layer for your favorite quiche.  It’s the perfect amount for a 9″ pie pan.
Savory Pie Crust
* 1/3 cup millet flour
* 1/3 cup brown rice flour
* 1/3 cup potato starch
* 2 Tablespoons mochiko/glutinous rice flour
* 2 Tablespoons tapioca flour.
* 1/2 teaspoon xanthan gum
* 1/4 teaspoon salt
* 6 Tablespoons butter, cut into 6 pieces
* 1 large egg
* 2 teaspoons lemon juice
Mix all of the dry ingredients in a large bowl.  Cut in the butter using a pastry cutter, fork, or several knives.  Add egg and lemon juice and blend using either an electric mixer or your hands (I tend to just knead the dough using my hands).
Chill dough for 10-15 minutes in the refrigerator.  Remove dough from the refrigerator, place between two sheets of wax paper and use your hand to flatten dough.  Roll out the dough between the two sheets of waxed paper.  Remove the top sheet of wax paper.
Use a bowl or small plate as a guide to cut 4″ dough circles. 
Savory Pie Crust Adaptation: if using for a pie or quiche crust, grease 9” pie pan with butter and generously dust with rice flour.  Roll out dough and bake at 375 degrees for 10 minutes to partially pre-bake or about 25 minutes to fully pre-bake. 
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