Dingle Pies Irish Lamb Pies with Herbs

Ingredients

• 6 tablespoons unsalted butter (3 ounces)
• 1 large yellow onion, diced
• 2 teaspoons finely chopped fresh thyme
• 2 teaspoons finely chopped fresh sage
• 2 teaspoons finely chopped fresh rosemary
• 1 (2 1/2-pound) boneless lamb shoulder, trimmed and cut into 1-inch pieces
• 1/4 cup all-purpose flour
• 2 1/2 cups lower-sodium chicken broth
• Water, as needed
• Fine sea salt, to taste
• 4 cups all-purpose flour (about 17 ounces), sifted, plus more for work surface
• 1 tablespoon fine sea salt
• 1 2/3 cups unsalted Irish butter (such as Kerrygold) (about 11 1/3 ounces), chilled and cut into 1/2-inch pieces
• 4 large eggs, divided
• 3 to 5 tablespoons ice water

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