Dingle Pies

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Fine Cooking


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2 Tbs. white flour, plus more for dusting

1 small onion, finely chopped

1-1/2 cups beef or lamb stock

1 egg yolk, beaten with 2 Tbs. cold water

1 lb. trimmed boneless mutton or lamb, preferably from the shoulder or leg, finely chopped

1/2 tsp. salt

Salt and pepper

3/4 cup cold unsalted butter, cut into small pieces

1 carrot, finely chopped

1 tsp. minced fresh thyme

3 Tbs. canola or sunflower oil

2 cups white pastry flour, plus more for dusting

1 tsp. minced fresh mint

2 Tbs. milk

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