Kerry Pie
Difficulty Level: Intermediate
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Prep Time:30 Minutes
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Cook Time:PT75M45 Minutes
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Yield:6 Servings
Ingredients
- 1 pound ground lamb or beef (or leftover roast, chopped)
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon olive oil or butter
- 1 small onion, diced
- 1 large carrot, diced
- 2-3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried rubbed sage
- ½ teaspoon ground cumin
- Pinch of nutmeg
- ¼ cup all-purpose flour
- ⅓ cup beef or mushroom broth
- 2 tablespoons Worcestershire sauce
- ½ cup peas, optional
- ¼ cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- 1 batch all-butter pie dough recipe
- 1 egg yolk
- 453.59g ground lamb or beef (or leftover roast, chopped)
- 2.13g salt
- 0.53g ground black pepper
- 12.78g olive oil or butter
- 1 small onion, diced
- 1 large carrot, diced
- 2-3 cloves garlic, minced
- 4.26g dried rosemary
- 4.26g dried thyme
- 4.26g dried rubbed sage
- 2.13g ground cumin
- Pinch of nutmeg
- 59.15ml all-purpose flour
- 78.86ml beef or mushroom broth
- 25.56g Worcestershire sauce
- 118.29ml peas, optional
- 59.15ml chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- 1 batch all-butter pie dough recipe
- 1 egg yolk
A specialty of the Dingle Peninsula in southwestern Ireland, Kerry or Dingle Pasty are savory pies, traditionally made with lamb and a mutton fat crust. We love it with lamb or beef and our all-butter pie dough. A great meal for St. Patrick’s Day!
Preparation
STEP 1
In a large skillet over medium-high heat, season the ground meat with salt and pepper. Cook breaking up the meat with a wooden spoon until it is brown. Remove meat to a bowl and set aside.
STEP 2
To the same skillet add olive oil or butter if needed to have about a tablespoon of fat. Add onion and carrot. Cook until mostly soft, for about 3 minutes. Add garlic, thyme, rosemary, sage, cumin and nutmeg. Cook until fragrant, about 1 minute. Add peas if using.
STEP 3
Sprinkle the flour over the vegetables and stir to coat. Slowly pour in the broth and Worcestershire, cook until sauce thickens. Add chopped parsley.
STEP 4
Add vegetable mixture to the bowl with cooled meat and stir to combine. Season to taste with salt and pepper and set aside to cool. Once the filling has cooled to room temperature, assemble the pasties.
STEP 5
Preheat oven to 375°F.
STEP 6
Flour a clean surface and divide pie dough into 6 portions. Roll each portion out into a 6-inch circle about 1/4-inch thick.
STEP 7
Wet the edges of your dough with some water. Spoon cooled filling over a little less than half of the circle, leaving a 1/2-inch border.
STEP 8
Fold dough over the filling and seal edges by crimping or using a fork to press the dough layers together. Cut two slits into the top dough to vent steam.
STEP 9
Transfer to a baking sheet lined with parchment paper. Repeat with remaining dough until all are assembled.
STEP 10
Whisk together egg yolk with 2 tablespoons water and brush over the top of each pasty. Bake until golden brown, 30-40 minutes.
Options
You can also make this as one large pie if you prefer.