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…
* 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
* 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.