Irish Dingle Pies (Lamb and Vegetable Pies)

These dingle pies (lamb and vegetable patties) are popular both on picnics and in breakfast tins because they can be enjoyed cool and warm.

Strain the flour into a bowl. Add the fat and gradually work in the tap water. Wrap the smooth dough in cling film and put it in the icebox.

Preheat the oven to 180° Celsius. In a second baking bowl, mix the meat with the potatoes, onions, carrots and celery and season.

Roll out the dough and cut out 4 plates of about 10 cm ø. Place a quarter of the meat mixture in the center of each plate. Fold over to form a semicircle. Press the edges tightly together with a fork. Brush the egg on the seams and over the patties. Make a few fine air slits in the surfaces. Place on parchment paper and bake the dingle pies (lamb and vegetable patties) for about 1 hour.

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