Name: Dingle pie
Prep time: 25 min
Cook time: 120 min
Yield: 6
Cuisine: Irish
Ingredients: For the stock; Lamb bones from the meat; 1 carrot; 1 onion; Stalk celery; Bouquet garni (thyme sprig, parsley stalks and small bay leaf) tied with string; For the filling; 450g boneless lamb or mutton (from the shoulder or leg; keep bones for stock); 255g chopped onions; 255g chopped carrots; 2 tsp cumin seed; 25g plain flour; 300ml mutton or lamb stock; Salt and freshly ground pepper; For the pastry; 450g plain flour; Pinch salt; 275g butter; 175 ml water; For the egg wash; Water; 1 egg, slightly beaten; Pinch salt; Special equipment: 2 tins, 15cm in diameter, 4cm high