Actually historically served in Dingle, Ireland during Lammas (the feast of apples), I added Dingle pies to my Samhain feast to accompany the colcannon. Colcannon is usually a main dish, but I have a family full of picky eaters so I searched for a recipe that was might be a little more universal to appeal to the tastes of the picky eaters. Everyone surprised me with how much they ate up the colcannon, but I guess that just goes to show it doesn’t hurt to experiment with food, even with a ton of special diets or food preferences. XD

We have one more recipe to wrap up our Samhain treats after this one! Tomorrow will be soul cakes.

Dingle Pies

Cook Time: 1 hour

Serving Size: 6-12 pies

Dingle Pies

Ingredients

  • 1 lb boneless mutton or lamb
  • 1 large onion, diced
  • 2 carrots, diced
  • 1 potato, diced
  • 2 celery sticks, diced
  • 1 egg, beaten
  • salt and ground black pepper
  • Pie crust (2-4 sheets depending on how big you make your pies)

Instructions

  1. Trim any fat or gristle from the meat and cut it up into very small pieces.
  2. Place in a large bowl and add the diced onion, carrots, potato and celery. Mix well and season with salt and freshly ground pepper.
  3. Preheat oven to 350ºF.
  4. Cut preferred shape of pie bottoms and tops. I did heart shapes and was able to get 8 small pies and 6 large pies. Divide the meat and vegetable mixture between the bottoms, pilling it in the middle of each.
  5. Lay the tops over the bottom and pile and pinch edges together by pleating or using a fork.
  6. Make a small hole in the top of each pie to let out the steam.
  7. Brush with beaten egg and slide the pies on to baking sheets.
  8. Bake in preheated oven for an hour.
  9. Serve hot or cold.

Notes

Original Recipe

The original recipe also gave instructions for how to make the shortcrust for the pies, but I always fail at making anything pastry-esque. I just used ready-made pie crusts and it worked just as well without the tears and frustrations that usually follow me making a pastry. Also, the recipe said I could only make six small pies, but there was so much filling made from my ingredients, I wondered if that was right. I was able to make 6 large pies and 8 small pies that were well stuffed and the right balance between the filling and the crust. So, who knows?

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Do you have any Samhain recipes to share that I didn’t discover this year?

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