This is an adapted version of a Dingle Pie. Dingle Pies normally have mutton or lamb in them, I don’t eat baby anything, so it wouldn’t have worked for me even then. So I decided to play around with it a little and come up with a vegetarian version. This is what I came up with! They were delicious! My sister and her husband both liked them, and my nephew did too!
What You’ll Need For The Crust:
2 1/4 cups of unbleached all purpose flour
1 teaspoon of sea salt
9 tablespoons of butter
1/2 cup of ice water
Process flour and salt in a food processor to mix. Add butter and process until butter is crumbly. Add water and let crumbly dough form. Pour out onto a floured surface and form into a dough ball. Place in the refrigerator wrapped until filling is ready.
Note: If you don’t have a food processor you can make the dough with a pastry cutter or fork. Simply mix flour and salt and then cut in butter until crumbly. Then stir in water until dough forms.
What You’ll Need For The Filling:
1 small potato cut into small cubes
1 carrot grated
4 large or 6 small button mushrooms chopped
1/4 of an onion, chopped
Freshly ground black pepper
1 egg, beaten
Preheat oven to 400 F.
Place cut veggies in a glass microwave safe bowl and microwave for 3-6 minutes or until tender. Remove from microwave and season with sea salt and pepper.
Cut pie dough into fourths and roll out flat. Cut circles with a biscuit cutter and place a spoonful of filling in the center of each circle. Top with another circle and crimp edges with a fork. Once you have used all of your dough and filling poke each pie a couple of times with a fork to vent. Brush the top of each pie with a beaten egg and bake for 25-30 minutes until golden brown.