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.
- 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)
- Trim any fat or gristle from the meat and cut it up into very small pieces.
- Place in a large bowl and add the diced onion, carrots, potato and celery. Mix well and season with salt and freshly ground pepper.
- Preheat oven to 350ºF.
- 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.
- Lay the tops over the bottom and pile and pinch edges together by pleating or using a fork.
- Make a small hole in the top of each pie to let out the steam.
- Brush with beaten egg and slide the pies on to baking sheets.
- Bake in preheated oven for an hour.
- Serve hot or cold.
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?
Do you have any Samhain recipes to share that I didn’t discover this year?