Dingle pies
Dingle Pies come from – you guessed it – the Dingle peninsula on the west coast of Ireland. While traditionally made with scraps of mutton, it’s not uncommon to see slow-cooked lamb fillings for a sweeter flavour. Hand-held pies are a must for any party – these are a great option!
Dingle Pies are typically made with a simple homemade shortcrust pastry. Some recipes cook the meat inside the pastry, but most modern versions now slow-cook the meat first to allow the flavours to develop. This is comfort food at its finest!
donalskehan.com
A traditional recipe for Mutton Pies, flavoured with onion and a little thyme.
www.irishexaminer.com
Prominent Irish chef JP McMahon shares his recipe for Dingle Pies. Mutton is slow-cooked in lamb stock with thyme, sage and rosemary before going into the pastry.
www.theguardian.com
JP McMahon shares another recipe for Dingle Pies, this time using leftover roasted or raw root vegetables and shredded roast lamb.