Dingle pie
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 4
This lamb mince pie is topped with a hot water crust and is perfect comfort food for a Sunday lunch.
Ingredients
For the pastry
- lard: 100²µ/3½´Ç³ú lard or duck or lamb fat
- salt: 1 tsp salt
- plain flour: 265²µ/9½´Ç³ú plain flour
- strong white flour: 55g/2oz strong white flour
For the filling
- lamb mince: 200g/7oz lamb mince
- olive oil: 2 tbsp olive oil
- onion: 1 onion, chopped
- carrot: 1 carrot, peeled and chopped
- parsnip: 1 parsnip, peeled and chopped
- garlic: 2 garlic cloves, chopped
- white wine: 50ml/2fl oz white wine
- balsamic vinegar: 2 tbsp balsamic vinegar
- chicken stock: 200ml/7fl oz chicken stock
- rosemary: 1 tsp chopped fresh rosemary
- parsley: 2 tbsp chopped fresh flatleaf parsley
- butter: 50g/1¾oz unsalted butter
- black pepper: salt and freshly ground black pepper
For the carrot purée
- carrots: 1kg/2lb 4oz carrots, peeled and grated
- butter: 100²µ/3½´Ç³ú unsalted butter
- star anise: 1 star anise, left whole
- chicken stock: 250ml/9fl oz chicken stock
To serve
Method
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.
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.
Preheat the oven to 180C/160C Fan/Gas 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.
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.
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
