DINGLE PIE
FOR THE STOCK
1+ lbs. lamb or veal bones
1 carrot, chopped
1 parsnip, chopped
1 onion, halved, each half stuck with a whole clove
1 bay leaf
1 t. black pepper corns
1/2 t. thyme
small handful fresh parsley
FOR THE FILLING
3 T. bacon fat, rendered lamb fat or butter
2 lbs. boneless lamb for stew cut in 1" pieces
1 large onion, chopped
4 carrots, peeled and chopped coarse
3 T. flour
1/2 t. salt
1/2 t. ground black pepper
3 T. flour
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1 t. cumin
1/2 t. cinnamon
2 c. lamb stock
1 T. tomato paste
1 c. fresh or frozen peas
FOR THE CRUST
1 3/4 sticks butter
3 c. flour
1/2 t. salt
an egg wash, 1 egg beaten with 1 T. milk
1. Make the stock by combining all the stock ingredients in a large pot, cover with water, and simmer for 2 hours. Strain out solids, let cool and skim off any fat. Reduce to @ 2 cups.
2. Make the filling by melting the fat or butter in a heavy casserole. Saute the vegetables until softened, about five minutes, and remove. Add the meat in batches and brown well on all sides, scraping the bottom of the pot to loosen any browned bits. Return all the meat to the hot casserole, and sprinkle with the flour, spices, salt and pepper and stir to coat the meat, browning it again, for about two minutes. Add the two cups of reserved lamb stock and scrape up any browned bits clinging to the bottom. Add the vegetables back in, stir in the tomato paste, bring to a simmer, covered, for 1 hour and fifteen minutes, stirring occasionally. Remove cover, and simmer 30 minutes more, stirring frequently, to reduce the liquid to a thick sauce. Add the peas for the last 10 minutes of cooking. Let filling cool before filling the pie.
3. Make the crust by combining the butter with nine T. water in a saucepan and bring to a boil. Stir the flour and salt together in a large bowl, make a well in the center, and pour the boiling butter mixture in all at once. Stir into a soft, smooth dough that pulls away from the sides of the bowl cleanly. If the dough seems to stiff, add milk 1 T. at a time. Gather the dough in a ball, wrap with wax paper and refrigerate until chilled.
4. Divide the dough in two portions, 2/3 and 1/3 balls. Roll out the larger ball into a large circle and place in the bottom of a 9" pie plate, with about a 1" overhang all around. Pour in the cooled filling, Fold the edges of the dough back into the pie plate, over the filling. Roll the remaining dough into 1/8" thickness, and using a biscuit cutter, make an abundance of 1 1/2" circles. Starting along the outer edges, lay the dough disks in overlapping circles until the top of the pie is decoratively covered. Brush liberally with the egg wash.
5. Bake pie for 45 minutes in a preheated 375° oven. Best served hot, but also could be served cold at a picnic if your plans call for that.