Mini Dingle Cakes

Mini Dingle Pies

Looking for a real crowd pleaser for St. Paddy's? You're in luck! These Mini Dingle Pies are as cute as they are delicious. Quickly prepare them in the Airfryer and get back to enjoying the party!

Ingredients:

• 2 tbsp olive oil
• 700 g lamb stew meat or lamb shoulder, cut into small pieces
• ½ onion, finely chopped
• 1 large carrot, diced
• 2 stalks of celery, diced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp fresh sage, finely chopped
• 1 parsnip, diced
• 2 cups potatoes, diced small
• 700 ml beef stock
• 2 tbsp cornstarch
• Salt and pepper to taste
• 2 sheets of puff pastry, thawed
• 1 egg, beaten (optional, for egg glaze)

Preparation:

1. Set Instant Pot to sauté function. Add olive oil and lamb and cook for 10-15 minutes until browned all over. Remove meat from pot and set aside.

2. Add the onion, carrot and celery to the pot and cook for 5-7 minutes until soft and fragrant.

3. Add rosemary, thyme, sage, parsnips, potatoes and beef stock. Return seared lamb to pot and season with salt and pepper.

4. Close the lid of the Instant Pot and cook on high pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes, then carefully vent.

5. Return Instant Pot to sauté mode. Remove 1/2 cup of liquid from stew, mix with cornstarch until slurry forms, then add back. Stir constantly until mixture thickens.

6. Cut circles from the puff pastry that are slightly larger than the top of ovenproof dishes or Pyrex molds.

7. Fill each ramekin with the stew mixture and cover with puff pastry. Press the edges lightly to seal. Cut small slits in the pastry to allow steam to escape. For a lovely golden crust, lightly brush the top with beaten egg (optional).

8. Bake in the Airfryer at 182°C for 15-17 minutes until the puff pastry is golden brown.

Let cool slightly and serve warm. Enjoy!