Lamb pies are a traditional dish served in pubs all over Ireland, but in the Dingle peninsula they make it with lamb that grazes on the marshes and fields around the sea, which has a subtle salt flavour.Michelle Siu/The Globe and Mail
Lamb pies are a traditional dish served in pubs all over Ireland, but in the Dingle Peninsula they make it with lamb that grazes on the marshes and fields around the sea, which has a subtle salt flavour.
These keep well and can be frozen. If you don't want to make lamb stock, use chicken stock and buy boneless lamb for the filling. Hot water pastry is very easy to make.
Lamb stock
4 lamb shoulder chops, about 2 lbs (1 kg)
1/2 small onion, quartered
1 small carrot, roughly chopped
1 stick celery, roughly chopped
1 bay leaf
2 parsley stems, leaves discarded
1 sprig thyme
10 cups cold water
Salt and freshly ground pepper
Hot water crust pastry
2 1/2 cups all-purpose flour
1 tsp salt
3/4 cup unsalted butter, diced
1/2 cup water
Pie filling
Salt and freshly ground pepper
2 tbsp olive oil
1 cup chopped onion
1 tbsp minced garlic
3/4 cup diced carrots
3/4 cup diced celery
1 tsp thyme leaves
2 cups lamb stock
1 bay leaf
1 tsp cornstarch mixed with 1 tsp cold water
1 tbsp chopped parsley
Egg wash
1 egg beaten with a pinch of salt
Method
To make lamb stock:
Preheat oven to 350 F.
Debone lamb chops, reserving meat for pie filling. Place bones on a tray and bake for 30 minutes or until browned.
Transfer bones to a pot. Add onion, carrot, celery, bay leaf, parsley and thyme and cover with the cold water. Bring to boil then reduce heat and simmer for 1 1/2 hours, skimming regularly, or until broth is flavourful and yields 2 cups. Strain stock, discarding solids. Season with salt and pepper. Reserve.
To make pastry:
Combine flour and salt in the bowl of a food processor.
Melt butter in saucepan with the water then bring to boil. With food processor running, pour liquid mixture through the feeder tube and run until dough comes together and is uniform. This happens very quickly, about 15 to 30 seconds. Wrap the pastry in plastic wrap and refrigerate until cold, about 1 1/2 hours.
To make filling:
Slice reserved lamb meat into 1-inch pieces. Season with salt and pepper.
Heat oil in a skillet over high heat. Add lamb to pan, working in batches if needed, and cook 2 minutes per side or until browned. Transfer to a plate and reserve.
Reduce heat to medium, adding more oil if needed. Add onions, garlic, carrots, celery and thyme leaves and cook for 5 to 7 minutes or until all vegetables are softened slightly. Season with salt and pepper.
Return meat to vegetables and cover with the reserved 2 cups lamb stock. Bring to a boil, cover, reduce heat to low and cook for 2 hours or until lamb is very tender and falling apart. Strain mixture, reserving liquid and solids separately. Return liquid to skillet and bring to boil. Whisk in cornstarch mixture and return to boil, stirring until sauce thickens slightly. Return meat and vegetables to skillet and stir to combine. Stir in chopped parsley and season to taste.
To make pies:
Preheat oven to 400 F.
Roll out pastry onto a lightly floured surface. Cut out 4 circles large enough to fit the insides of 4 1-cup ramekins, about 6 to 7 inches in diameter. Cut out another 4 circles to cover each top, about 4 inches in diameter, re-rolling dough as needed.
Press larger rounds into ramekins, leaving a slight overhang for crimping. Divide pie filling between ramekins. Brush edges of pastry with egg wash and place tops on pies. Use a fork to crimp edges together and brush with more egg wash. Pierce a small hole in the centre of each pie.
Place the pies on a baking sheet and bake for 25 minutes or until the pastry is golden.
Lucy Waverman