dingle pies

Dingle pies

These handheld lamb pies derive their name from the town of Dingle in County Kerry. “Think of them as a sort of meatier pasty – traditionally they would have been made using mutton or hogget and would have been crimped and twisted by hand,” say Russell Alford and Patrick Hanlon. “They’re as good eaten warm from the oven as they are cold as part of a picnic spread.”

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