{"id":16777,"date":"2025-11-23T19:44:23","date_gmt":"2025-11-23T17:44:23","guid":{"rendered":"https:\/\/www.tastyfood.top\/?p=16777"},"modified":"2025-11-23T19:44:24","modified_gmt":"2025-11-23T17:44:24","slug":"kerry-pie-recipe","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=16777","title":{"rendered":"Kerry Pie Recipe"},"content":{"rendered":"\n

The “Kerry Pie” is a traditional, savory Irish meat pie<\/strong> historically associated with County Kerry and the Dingle Peninsula (where they are sometimes called “Dingle Pies”). The defining features are the lamb (or mutton)<\/strong> filling and the robust use of herbs.<\/p>\n\n\n\n

Since the most authentic versions use diced lamb and a rich broth, here is a recipe based on that hearty, traditional style. This recipe makes one large 9-inch pie or several individual hand pies.<\/p>\n\n\n\n

\ud83d\udc11 Traditional Irish Kerry Pie (Lamb Pie)<\/h2>\n\n\n\n

This recipe is divided into the filling and the pastry.<\/p>\n\n\n\n

I. The Savory Lamb Filling<\/h3>\n\n\n\n

The filling should be prepared first to allow it to cool, which prevents a soggy bottom crust.<\/p>\n\n\n\n

Ingredients:<\/h4>\n\n\n\n
    \n
  • $1 \\text{ lb (450 g)}$ Lamb or Mutton<\/strong>, diced into small $1\\text{-inch}$ pieces (shoulder or leg)<\/li>\n\n\n\n
  • $2 \\text{ Tbsp}$ Olive Oil or Butter<\/strong><\/li>\n\n\n\n
  • $1 \\text{ large}$ Onion<\/strong>, finely diced<\/li>\n\n\n\n
  • $2 \\text{ medium}$ Carrots<\/strong>, diced<\/li>\n\n\n\n
  • $1 \\text{ cup}$ Lamb or Beef Stock<\/strong> (low sodium)<\/li>\n\n\n\n
  • $2 \\text{ Tbsp}$ All-purpose Flour<\/strong><\/li>\n\n\n\n
  • $1 \\text{ tsp}$ Dried Thyme<\/strong> (or $2 \\text{ tsp}$ fresh, chopped)<\/li>\n\n\n\n
  • $1 \\text{ tsp}$ Dried Rosemary<\/strong> (or $2 \\text{ tsp}$ fresh, chopped)<\/li>\n\n\n\n
  • $1 \\text{ tsp}$ Worcestershire Sauce<\/strong> (optional, for depth)<\/li>\n\n\n\n
  • $1\/2 \\text{ tsp}$ Salt<\/strong> (or to taste)<\/li>\n\n\n\n
  • $1\/4 \\text{ tsp}$ Black Pepper<\/strong><\/li>\n<\/ul>\n\n\n\n

    Instructions:<\/h4>\n\n\n\n
      \n
    1. Sear the Meat:<\/strong> Heat the oil\/butter in a large saucepan or skillet over medium-high heat. Add the diced lamb and sear until browned on all sides. Remove the lamb from the pan and set it aside.<\/li>\n\n\n\n
    2. Saut\u00e9 Vegetables:<\/strong> Add the diced onion and carrots to the same pan. Cook for $5-7 \\text{ minutes}$ until they soften.<\/li>\n\n\n\n
    3. Thicken:<\/strong> Sprinkle the flour over the vegetables and stir well for $1-2 \\text{ minutes}$. This helps remove the raw flour taste.<\/li>\n\n\n\n
    4. Braise:<\/strong> Slowly pour in the stock, stirring constantly to prevent lumps. Add the seared lamb back into the pan. Stir in the thyme, rosemary, Worcestershire sauce, salt, and pepper.<\/li>\n\n\n\n
    5. Simmer:<\/strong> Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for $30-45 \\text{ minutes}$<\/strong>, or until the lamb is very tender and the sauce has thickened.<\/li>\n\n\n\n
    6. Cool:<\/strong> Remove the filling from the heat and let it cool completely<\/strong> to room temperature. This is crucial for pie assembly.<\/li>\n<\/ol>\n\n\n\n

      II. Simple Shortcrust Pastry (The Base)<\/h3>\n\n\n\n

      While traditional Kerry Pies sometimes used hot water crust pastry, a simple shortcrust is usually preferred for its flakiness. You can also use store-bought shortcrust or puff pastry for convenience.<\/p>\n\n\n\n

      Ingredients:<\/h4>\n\n\n\n
        \n
      • $2 \\frac{1}{2} \\text{ cups (310 g)}$ All-purpose Flour<\/strong><\/li>\n\n\n\n
      • $1 \\text{ cup (225 g)}$ Cold Unsalted Butter<\/strong>, cubed<\/li>\n\n\n\n
      • $1 \\text{ tsp}$ Salt<\/strong><\/li>\n\n\n\n
      • $6-8 \\text{ Tbsp}$ Ice-cold Water<\/strong><\/li>\n<\/ul>\n\n\n\n

        Instructions:<\/h4>\n\n\n\n
          \n
        1. Mix Dry Ingredients:<\/strong> In a large bowl, whisk together the flour and salt.<\/li>\n\n\n\n
        2. Cut in Butter:<\/strong> Add the cold, cubed butter and use your fingertips or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.<\/li>\n\n\n\n
        3. Add Water:<\/strong> Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough just comes together. Do not overmix.<\/li>\n\n\n\n
        4. Chill:<\/strong> Divide the dough into two discs (one slightly larger for the base). Wrap them in cling film and chill for at least $30 \\text{ minutes}$<\/strong>.<\/li>\n<\/ol>\n\n\n\n

          III. Assembly and Baking<\/h3>\n\n\n\n
            \n
          1. Preheat:<\/strong> Preheat your oven to $400^\\circ\\text{F}$ ($200^\\circ\\text{C}$).<\/li>\n\n\n\n
          2. Line the Dish:<\/strong> Roll out the larger dough disc and use it to line a 9-inch pie dish. Trim the excess dough.<\/li>\n\n\n\n
          3. Fill:<\/strong> Spoon the cooled lamb filling into the pastry-lined dish.<\/li>\n\n\n\n
          4. The Lid:<\/strong> Roll out the remaining dough disc. Moisten the edges of the base pastry with a little water or egg wash. Place the pastry lid over the filling. Trim the excess and crimp the edges firmly to seal.<\/li>\n\n\n\n
          5. Glaze and Vent:<\/strong> Brush the top of the pie with an egg wash<\/strong> (one beaten egg mixed with $1 \\text{ Tbsp}$ of water) for a golden finish. Cut three small slits<\/strong> in the centre of the lid to allow steam to escape.<\/li>\n\n\n\n
          6. Bake:<\/strong> Bake for $35-45 \\text{ minutes}$<\/strong>, or until the crust is deep golden brown and the filling is bubbling hot.<\/li>\n\n\n\n
          7. Serve:<\/strong> Let the pie rest for $10 \\text{ minutes}$ before slicing and serving.<\/li>\n<\/ol>\n\n\n\n

            Enjoy your hearty, traditional Kerry Pie! Would you like a recipe for a side dish that pairs well with this savory pie, such as Colcannon<\/strong> (Irish mashed potatoes with cabbage)?<\/p>\n","protected":false},"excerpt":{"rendered":"

            The “Kerry Pie” is a traditional, savory Irish meat pie historically associated with County Kerry and the Dingle Peninsula (where they are sometimes called “Dingle Pies”). The defining features are […]<\/p>\n","protected":false},"author":2,"featured_media":16778,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-16777","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/16777","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16777"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/16777\/revisions"}],"predecessor-version":[{"id":16779,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/16777\/revisions\/16779"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/16778"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16777"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16777"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16777"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}