FEBRUARY 2020 29
1 Tbsp. fine sea salt
12 / 3 cups unsalted Irish butter (such as
Kerrygold) (about 11^1 / 3 oz.), chilled
and cut into^1 / 2 -inch pieces
4 large eggs, divided
3 to 5 Tbsp. ice water- Make the filling: Melt butter in a large
Dutch oven over medium. Add onion,
thyme, sage, and rosemary; cook, stirring
occasionally, until onion is softened and
translucent, 8 to 10 minutes. Add lamb
pieces; cook, stirring occasionally, until
browned on all sides, 10 to 12 minutes.
Add flour; cook, stirring constantly, until
flour is lightly browned and mixture is
thickened, 1 to 2 minutes. Gradually stir in
broth. Bring to a boil over medium-high.
Reduce heat to medium-low; simmer,
uncovered, stirring occasionally, 1 hour
and 30 minutes. Continue cooking mix-
ture, stirring often, until lamb is fall-apart
tender and liquid is reduced to a very
thick gravy, about 1 hour, adding water,^1 / 4
cup at a time, if sauce becomes too thick
before lamb is tender. (Lamb will begin to
shred when stirred toward end of cook
time.) Coarsely shred lamb (still in Dutch
Dingle Pies
ACTIVE 4 HR; TOTAL 9 HR; SERVES 10
Dingle, or Kerry, pies are savory lamb pies,
a specialty of the Dingle Peninsula in south-
western Ireland. Traditionally, the pastry
crust was made with mutton fat; here, JP
McMahon uses Irish butter and eggs to
keep the crust tender, flaky, and sturdy.
FILLING
6 Tbsp. unsalted butter (3 oz.)
1 large yellow onion, diced
2 tsp. finely chopped fresh thyme
2 tsp. finely chopped fresh sage
2 tsp. finely chopped fresh rosemary
1 (2^1 / 2 -lb.) boneless lamb shoulder,
trimmed and cut into 1-inch pieces
(^1) / 4 cup all-purpose flour
21 /^2 cups lower-sodium chicken broth
Water, as needed
Fine sea salt, to taste
PASTRY
4 cups all-purpose flour (about 17
oz.), sifted, plus more for work
surface
oven) using 2 forks. (You will have about 3
cups filling once lamb is shredded.)
- Season filling with salt to taste. Trans-
fer mixture to a large shallow heatproof
bowl; let cool completely, about 1 hour.
(Cooled filling can be used immediately or
stored in an airtight container in refrigera-
tor up to 3 days. If chilled, let filling stand
at room temperature 30 minutes before
assembling pies.) - Make the pastry: Stir together flour
and salt in a large bowl. Add butter pieces;
rub together using your fingers until
evenly incorporated and mixture resem-
bles small peas. Beat 3 eggs in a medium
bowl. Make a well in the center of flour
mixture; add beaten eggs, and stir with a
fork to combine. Stir in 3 tablespoons ice
water. Continue adding up to 2 table-
spoons ice water, 1 tablespoon at a time,
until a shaggy dough forms. Wrap dough
tightly in plastic wrap; refrigerate at least
3 hours or up to 3 days. - Unwrap chilled dough; place on a lightly
floured work surface, and roll to^1 / 4 -inch
thickness. Using a 5-inch round cutter,
cut 10 dough rounds; place rounds on a
baking sheet lined with parchment paper.
Using a 4-inch round cutter, cut 10 dough
rounds, rerolling scraps as needed. Add
to baking sheet. Cover baking sheet
tightly with plastic wrap; chill at least 20
minutes or up to 1 day. - Preheat oven to 350°F. Arrange the
4-inch dough rounds at least 1^1 / 2 inches
apart on 2 baking sheets lined with parch-
ment paper. Beat remaining egg in a small
bowl. Spoon about^1 / 3 cup filling onto cen-
ter of each 4-inch round; brush dough
edges lightly with beaten egg. Top with
5-inch dough rounds. Using your hands,
cup top dough round over filling, pressing
lightly to shape dough around filling.
Using a fork, crimp edges to seal. Cut a
(^1) / 4 -inch-round hole in top of each pie.
- Brush pies lightly with remaining
beaten egg. Bake in preheated oven until
golden brown, 32 to 38 minutes. Transfer
pies to a wire rack; let cool 10 minutes.
Serve hot.
MAKE AHEAD To freeze: Follow recipe as
directed through step 5. Freeze pies,
uncovered, 1 hour. Transfer pies to a large
ziplock plastic bag; freeze up to 1 month.
To bake from frozen, preheat oven to
350°F. Arrange frozen pies at least 1^1 /^2
inches apart on 2 baking sheets lined with
parchment paper. Brush lightly with 1
beaten egg. Bake in preheated oven until
golden brown and filling is hot, 32 to 38
minutes.
WINE Peppery, juicy Rhône red: 2017
Domaine Brusset Tradition Le Grand
Montmirail