Dingle Pies and Minty Mushy Peas
S5 E02 | Becoming Besties with Brianna LaPaglia and Josh Richards | Something's Burning
The BFF’s of Barstool, Josh Richards and Brianna (Chickenfry) LaPaglia stop by my New Orleans kitchen for a little luck of the Irish… I’m making dingle pies, mushy peas, and getting the low-down on how a new generation handles fame. We’re also shot-gunning beer, shooting Por Osos espresso shots and getting to know each other’s backstory – the Sway House and the Rolling Stones story are hot topics.
Dingle Pies
Ingredients:
- 6 tbsp unsalted butter
- 1 large onion, finely chopped
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh rosemary
- 2 lamb shoulders
- ¼ cup flour
- 1 liter chicken stock
- Salt and pepper to taste
- 1 egg
- Splash of water
- Pastry dough
Steps:
- Melt butter in skillet. Add onion, thyme, sage, and rosemary. Add lamb cubes and cook until brown. Add flour, stirring occasionally until flour is lightly browned.
- Add stock and bring to a boil, stirring constantly. Once boiled, bring to simmer for 35 minutes. Cook until liquid has become a gravy. Season with salt and pepper.
- Preheat oven to 350°F. Beat egg with a splash of water to make an egg wash.
- Lay out one sheet of dough, ladle lamb gravy into 4 sections on the dough. Layer the edges with an egg wash and place the second sheet on top. Cut around the 4 sections and press the edges.
- Bake for 25 minutes, until puff pastries are golden brown.
Minty Mushy Peas
Ingredients:
- 1 garlic clove
- 1¾ cups of peas
- 1 tbsp chopped mint
- 3–5 tbsp crème fraiche
- ½ tsp salt
- ¼ tsp pepper
Steps:
- Peel garlic. Bring saucepan of water to boil and add salt, peas, and garlic, letting them simmer for 4 minutes.
- Drain peas and return them to the pan. Crush the garlic and add to the pan with crème fraiche, pepper, and mint. Using a potato masher, roughly combine. Add more salt and pepper to taste.