Dingle pie recipe
 This lamb mince pie is topped with a hot water crust and is perfect comfort food for a Sunday lunch. 100g/3½oz lard or duck or lamb fat1 tsp salt265g/9½oz plain flour 55g/2oz strong white flour 100g/3½oz lard or duck or lamb fat 1 tsp salt 265g/9½oz plain flour 55g/2oz strong white flour 200g/7oz lamb mince2 tbsp olive oil1 onion, chopped1 carrot, peeled and chopped1 parsnip, peeled and chopped2 garlic cloves, chopped50ml/2fl oz white wine 2 tbsp balsamic vinegar 200ml/7fl oz chicken stock 1 tsp chopped fresh rosemary2 tbsp chopped fresh flatleaf parsley50g/1¾oz unsalted butter salt and freshly ground black pepper 200g/7oz lamb mince 2 tbsp olive oil 1 onion, chopped 1 carrot, peeled and chopped 1 parsnip, peeled and chopped 2 garlic cloves, chopped 50ml/2fl oz white wine 2 tbsp balsamic vinegar 200ml/7fl oz chicken stock 1 tsp chopped fresh rosemary 2 tbsp chopped fresh flatleaf parsley 50g/1¾oz unsalted butter salt and freshly ground black pepper 1kg/2lb 4oz carrots, peeled and grated100g/3½oz unsalted butter1 star anise, left whole250ml/9fl oz chicken stock 1kg/2lb 4oz carrots, peeled and grated 100g/3½oz unsalted butter 1 star anise, left whole 250ml/9fl oz chicken stock gravy (homemade or shop bought)1 tbsp celery micro cress 1 tbsp cornflowers 1 tbsp snipped chives gravy (homemade or shop bought) 1 tbsp celery micro cress 1 tbsp cornflowers 1 tbsp snipped chives Method To make the pastry, place the lard, salt and 135ml/4½fl oz water in a saucepan and bring to the boil. Tip the flours into the pan and stir with a wooden spoon until a dough is formed. Roll out between two sheets of baking paper straightaway. To make the filling, season the mince with salt and pepper. Fry the seasoned meat in a frying pan, until golden brown, this will take around 10 minutes. Heat the oil in another frying pan and fry the onion, vegetables and garlic. Season with salt and pepper and add the wine, vinegar and stock. This will take 30–40 minutes. Add the herbs and butter at the end. Preheat the oven to 180C/160C Fan/Gas 4.Cut 2 x 12cm/5in circles and 2 x 15cm/6in out of the pastry and lay the smaller circles onto a lined baking sheet. Spoon the lamb filling on top and lay the large pastry over the filling. Crimp the edges and make a large hole in the top. Glaze and place in the oven for 20–30 minutes.Melt the butter in a saucepan and add the carrot and star anise, sauté for 2–3 minutes and then add the stock. Cook until the carrot is soft and then blend to a purée. Place a spoonful of the carrot puree in the centre of the plate and spread out in a circle shape. Top with dingle pie and finish with the gravy, cress, flowers, and chives To make the pastry, place the lard, salt and 135ml/4½fl oz water in a saucepan and bring to the boil. Tip the flours into the pan and stir with a wooden spoon until a dough is formed. Roll out between two sheets of baking paper straightaway. To make the pastry, place the lard, salt and 135ml/4½fl oz water in a saucepan and bring to the boil. Tip the flours into the pan and stir with a wooden spoon until a dough is formed. Roll out between two sheets of baking paper straightaway. To make the filling, season the mince with salt and pepper. Fry the seasoned meat in a frying pan, until golden brown, this will take around 10 minutes. Heat the oil in another frying pan and fry the onion, vegetables and garlic. Season with salt and pepper and add the wine, vinegar and stock. This will take 30–40 minutes. Add the herbs and butter at the end. To make the filling, season the mince with salt and pepper. Fry the seasoned meat in a frying pan, until golden brown, this will take around 10 minutes. Heat the oil in another frying pan and fry the onion, vegetables and garlic. Season with salt and pepper and add the wine, vinegar and stock. This will take 30–40 minutes. Add the herbs and butter at the end. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Cut 2 x 12cm/5in circles and 2 x 15cm/6in out of the pastry and lay the smaller circles onto a lined baking sheet. Spoon the lamb filling on top and lay the large pastry over the filling. Crimp the edges and make a large hole in the top. Glaze and place in the oven for 20–30 minutes. Cut 2 x 12cm/5in circles and 2 x 15cm/6in out of the pastry and lay the smaller circles onto a lined baking sheet. Spoon the lamb filling on top and lay the large pastry over the filling. Crimp the edges and make a large hole in the top. Glaze and place in the oven for 20–30 minutes. Melt the butter in a saucepan and add the carrot and star anise, sauté for 2–3 minutes and then add the stock. Cook until the carrot is soft and then blend to a purée. Melt the butter in a saucepan and add the carrot and star anise, sauté for 2–3 minutes and then add the stock. Cook until the carrot is soft and then blend to a purée. Place a spoonful of the carrot puree in the centre of the plate and spread out in a circle shape. Top with dingle pie and finish with the gravy, cress, flowers, and chives Place a spoonful of the carrot puree in the centre of the plate and spread out in a circle shape. Top with dingle pie and finish with the gravy, cress, flowers, and chives