Happy St. Patrick’s Day! I do realize that I’m a little late. I’m sorry. I meant to get this posted earlier. Much, much earlier. I hope you will forgive me? This is a really special recipe, though, and you will love it – even if you don’t get to make it this St. Patrick’s Day! The recipe is from Darina Allen’s cook book called “Irish Traditional Cooking”. My husband and I really love her recipes. Last year I posted her Guinness Stew recipe https://mominthegarden.wordpress.com/2012/03/16/celebrating-st-patricks-day-with-guinness-stew/. Our family uses either of these two meals for celebrating St. Patrick’s Day.
Kerry pie calls for lamb. Given that lamb has a very distinctive taste, it is surprising that all five of us love lamb. I have to say that all three kids really like this recipe. It tends to take some time, though, so I don’t make it all that often. It is definitely worth it when I do.
I usually add extra vegetables. The recipe doesn’t call for celery, or mushrooms, both of which I added. I had to get the tri-colors in!
My pastry didn’t cooperate with me. It is possibly because I used gluten free flour. My pastry recipe is basic: 1 1/4 cup flour, 1/2 tsp salt, 1 tblsp sugar, 3 oz. chilled butter, 2 oz. shortening, 3 – 4 tblsp ice water. I added a bit more butter & shortening to make up for the gluten free flour and it came out tasting delicious (but was hard to work with).
Yeah, we thought it was delicious! I hope you enjoyed something Irish today!
Sláinte (pronounced slawn-cheh)
From Darina Allen’s Irish Traditional Cooking.
Mutton pies, made in Kerry, were served at the famous Puck Fair in Killorglin in August and taken up the hills when men were herding all day. The original hot water crust pastry was made with mutton fat but we have substituted butter for a really delicious crust.
1 lb (450g) boneless lamb or mutton (from shoulder or leg – keep bones for stock)
9 1/2 oz (275g) chopped onions
9 1/2 oz (275g) chopped carrots
1 teaspoon parsley
1 teaspoon thyme leaves
1/2 pint (300ml/) mutton or lamb stock
2 tablespoons flour
salt and freshly ground pepper
Hot Water Crust Pastry
12 oz (340g) white flour
6 oz (170g) butter
4 fl oz (100ml) water
pinch of salt
1 egg beaten with a pinch of salt to glaze
2 tins, 6 inches (15cm) in diameter, 1 1/2 inches (4cm) high or 1 x 9 inch (23cm) tin
Cut all surplus fat away, then cut the meat into small neat pieces about the size of a small sugar lump. Render down the scraps of fat in a hot, wide saucepan until the fat runs. Discard the pieces. Cut the vegetables into slightly smaller dice and toss them in the fat, leaving them to cook for 3-4 minutes. Remove the vegetables and toss the meat in the remaining fat over a high heat until the colour turns. Stir the flour into the meat. Cook gently for 2 minutes and blend in the stock gradually. Bring to the boil, stirring occasionally. Return the vegetables to the pan with the parsley and thyme leaves, season with salt and freshly ground pepper and leave to simmer, covered. If using young lamb, 30 minutes will be sufficient; an older animal may take up to 1 hour.
Meanwhile make the pastry. Sieve the flour and salt into a mixing bowl and make a well in the centre. Dice the butter, put it into a saucepan with the water and bring to the boil. Pour the liquid all at once into the flour and mix together quickly; beat until smooth. At first the pastry will be too soft to handle but as it cools it will become more workable. Roll out to 2.5mm/1/4 inch thick, to fit the tin or tins. (The pastry may be made into individual pies or one large pie.)
Fill the pastry-lined tins with the slightly cooled meat mixture. Make lids from the remaining pastry, brush the edges of the base with water and egg wash and put on the pastry lids, pinching them tightly together. Roll out the trimmings to make pastry leaves or twirls to decorate the tops of the pies, make a hole in the centre and egg wash carefully.
Bake the pie or pies at 200C/400F/regulo 6 for 40 minutes approx. Serve hot or cold.