Dingle, or Kerry, pies are savory lamb pies, a specialty of the Dingle Peninsula in southwestern Ireland. Traditionally, the pastry crust was made with mutton fat; here, chef JP McMahon uses Irish butter and eggs to keep the crust tender, flaky, and sturdy.
To freeze: Follow recipe as directed through step 5. Freeze pies, uncovered, 1 hour. Transfer pies to a large ziplock plastic bag; freeze up to 1 month. To bake from frozen, preheat oven to 350°F. Arrange frozen pies at least 1 1/2 inches apart on 2 baking sheets lined with parchment paper. Brush lightly with 1 beaten egg. Bake in preheated oven until golden brown and filling is hot, 32 to 38 minutes.