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Irish Dingle Pie

Ingredients

Skin

  • 2 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 8 tbsp very cold water
  • 9 tbsp margarine
  • 1 beaten egg

Filling

  • 1 long carrot cubed
  • 3 small-medium potato cubed
  • 200 grams beef sliced thinly or cubed
  • 2 Hungarian Halaszle bouillon this is fish bouillon, substitute with beef or chicken if you'd like
  • salt garlic salt and seasoning as needed (to taste)
  • 1 tbsp oil
  • 1 tbsp chopped onion

Instructions

  • Heat oil, saute onion, add in beef, stir until brown, then add in the rest of the ingredients, add in a tbsp water if its needed, cook well, set aside to cool.
  • Preheat oven to 400 F
  • Mix flour with garlic powder and salt well. Mix in margarine until coarsely crumbles, then add in water, knead a bit.
  • Divide dough into 24 portions, roll each flat and using round cookie cutter or a lid of a jar, cut circle each portions.
  • Place enough filling (about 1 tsp each) on 12 circle and top each circles with another circles of dough. Seam to seal and flat the sides with fork.
  • Brush top with beaten egg and bake for 25 minutes (until golden brown).
  • Serve with your favorite sauce.