Dingle Pies
"These savory little pies, a specialty of the Dingle Peninsula and the surrounding region in County Kerry, are featured at the centuries-old Puck Fair every August. They were a popular food in general at public celebrations and on market days in the area, and were also taken up into the hills as lunch for local shepherds...."
INGREDIENTS
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2 cupsÂwhite pastry flour, plus more for dusting
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1/2 tsp. salt
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3/4 cup cold unsalted butter, cut into small pieces
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1 egg yolk, beaten with 2 Tbs. cold water
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3 Tbs. canola or sunflower oil
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1 small onion, finely chopped
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1 carrot, finely chopped
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Salt and pepper
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1 lb. trimmed boneless mutton or lamb, preferably from the shoulder or leg, finely chopped
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2 Tbs. white flour, plus more for dusting
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1-1/2 cups beef or lamb stock
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1 tsp. minced fresh mint
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1 tsp. minced fresh thyme
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2 Tbs. milk
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