Irish Dingle Pies

Irish Dingle Pies are a traditional savory pie filled with tender lamb, root vegetables, and fragrant herbs. This version combines the convenience of the Instant Pot for a rich, flavorful stew and the crisp, golden perfection of an air-fried puff pastry crust.

INSTRUCTIONS

1. Set the Instant Pot to Sauté mode. Add olive oil and lamb, cooking for 10-15 minutes until browned on all sides. Remove the lamb and set aside.
2. Add the onion, carrot, and celery to the pot and sauté for 5-7 minutes until translucent and fragrant.
3. Stir in the rosemary, thyme, sage, parsnip, potatoes, and beef broth. Return the seared lamb to the pot. Season with salt and pepper.
4. Seal the Instant Pot lid and Pressure Cook on High for 30 minutes. Allow a natural release for 10 minutes, then carefully release any remaining pressure.
5. Set the Instant Pot back to Sauté mode. Remove ½ cup of liquid from the stew, mix it with cornstarch to make a slurry, then stir it back into the stew. Stir continuously until thickened.
6. Using oven-safe Pyrex pastry cups, cut puff pastry into rounds slightly larger than the tops of the cups.
7. Fill each cup with the thickened lamb stew. Place a puff pastry round over each, pressing lightly around the edges to seal. Use a knife to cut small vents/slits in the pastry to allow steam to escape.
8. For a more golden crust, lightly brush the tops with beaten egg wash (optional).
9. Air fry at 360°F / 182°C for 15-17 minutes, or until the puff pastry is golden brown.
10. Carefully remove from the air fryer and let cool slightly before serving warm.