Subscriber OnlyRecipes

Mini Dingle pies with mint sauce

Makes: 8
Course: Dinner
Cooking Time: 15 mins
Prep Time: 2 hrs
Ingredients
  • 2tbs vegetable oil
  • 1kg diced lamb shoulder
  • 1 brown onion, diced
  • 2 garlic cloves, crushed
  • 150ml white wine
  • 300ml brown chicken stock
  • Handful mint stalks, roughly chopped
  • Handful mint leaves, roughly chopped
  • 1tbs capers
  • 3 anchovy fillets
  • 1tbs shop-bought mint jelly
  • 1tbs gravy granules
  • Extra handful of mint leaves
  • 1 pack prerolled shortcrust pastry
  • Soft butter to line the muffin tray
  • 1 egg, for egg wash
  1. Preheat the oven to 150 degrees. Heat a large, nonstick frying pan and add a tablespoon of oil. Add the lamb and fry on a high heat to brown all over (you may need to cook the lamb in two batches to avoid overcrowding in the pan while browning).
  2. Add the onion and garlic and fry for a further few minutes until the onions are caramelised. Add the white wine and simmer until it reduces by half, then transfer to a casserole pot.
  3. Pour in the stock and add the mint stalks, then cover the casserole pot with a lid and place in the oven. Cook at 150 degrees for two hours.
  4. While the lamb is cooking, make the mint sauce. Add the chopped mint, capers, anchovies and mint jelly to a blender and blend for four or five seconds, then transfer to a bowl and set aside.
  5. After two hours, remove the casserole pot from the oven. The lamb should be breaking apart easily. Take off the lid and put it back on the heat to reduce the sauce. Add a tablespoon of gravy granules and stir, then keep it on the heat for five minutes until the sauce has thickened and is highly seasoned. Add some more chopped mint leaves, then take it off the heat to allow it to cool.
  6. Line the muffin tray with a light layer of soft butter. Sprinkle your worktop with some plain flour, then place your prerolled shortcrust pastry sheet on it. Using a large, round pastry cutter, cut a circle of pastry out (enough to cover the base and sides of the muffin case). Using a knife, slice a small wedge out of it (think Pac-man’s shape). This will be the base and sides of the pie. Cut a smaller circle out of the pastry for the lid. Place the Pac-man pastry into the muffin mould, pressing it evenly around the base and sides. Spoon in the cooled lamb mix, then place the pastry lid on it, pressing lightly down around the edges.
  7. Brush the lid with egg wash and bake at 200 degrees for 15 minutes until golden brown.
  8. Remove from the oven and serve hot with the mint sauce.

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