Introduction: Irish Dingle Pie (Almost)
These are not authentic as I added Hungarian seasoning and use beef instead lamb/mutton, nevertheless, these are gooood.
Step 1: Ingredients and Method
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
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
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.