Dingle Lamb Pie

Ingredients:

Bouillon:

• Lamb bones without meat
• 1 carrot
• 1 head of onion
• Celery stalk
• Bouquet garni (a sprig of thyme, a stalk of parsley and a small bay leaf) tied with string

Filling:

• 450 g of boneless lamb or mutton (shoulder or leg, leave the bones for the broth)
• 225 g (2 1/4 cups) chopped onion
• 225 g (1 3/4 cups) chopped carrots
• 2 tsp. with a top of cumin seeds
• 2 tbsp plus 2 tsp wheat flour
• 300 ml (1 and 1/4 cups) lamb or mutton broth
• Salt and ground black pepper
• 2 round molds with a diameter of 15 cm and a height of 4 cm.

Dough:

• 450 g (3.5 cups) premium wheat flour
• A pinch of salt
• 275 g (2 and 1/4 cups) butter
• 175 ml (3/4 cup) water

Egg wash:

• Water
• 1 lightly beaten egg
• A pinch of salt

Preparation:

1. Bouillon: If you don't have any prepared broth, place the bones, carrots, onions, celery, and bouquet garni in a saucepan. Cover with cold water and simmer for 3-4 hours. Strain.
2. Filling: Trim excess fat from the lamb and cut the lamb into small, neat pieces, about the size of a small sugar cube. Rinse the trimmed fat in a hot, wide frying pan. Discard any remaining pieces. Dice the onion and carrot into cubes slightly smaller than the lamb and stir them into the fat. Fry for 3-4 minutes. Remove the vegetables and stir the lamb into the remaining fat. Fry over high heat until dark brown.
3. Preheat the oven to 200°C. Heat the cumin seeds in the oven for a few minutes and crush them lightly. Add the flour and cumin seeds to the meat. Cook for 2 minutes, then gradually add the broth.
   
   Bring to a boil, stirring occasionally. Add the vegetables again, season with salt and pepper, and simmer uncovered. If the lamb is young, 30 minutes will be sufficient; older lamb may take up to an hour.
4. Dough: In a bowl, combine the flour and salt and make a well in the center. Cut the butter into cubes, place it in a saucepan with water, and bring to a boil. Pour the liquid all at once into the flour and quickly stir.
   
   Beat until smooth. The dough will be too soft at first, but after cooling, you can roll it out to a thickness of 2.5-5 mm, enough to line two pans. The dough can be used to make individual pies or one large pie. Reserve 1/3 of the dough for the top layer.
5. Place the meat filling into the lined pans. Let it cool slightly and be almost, but not quite, cooked. Brush the edges of the dough with water and egg and cover with a top layer of dough, sealing the edges well.
   
   Roll out the scraps of dough to form leaves or swirls and decorate the top of the pie with them. Make a hole in the center, brush the top with the egg wash, and then brush the decorations on top.
   
   Bake the pies for 40 minutes. Serve with a nice green salad.