FIDGET PIE
Fidget pie - or fidgety pie - makes a lovely autumn meal. Turn it into a proper harvest lunch with some country bread, piccalilli and a glass of cider
Provided by Good Food team
Categories Lunch, Main course
Time 1h40m
Number Of Ingredients 13
Steps:
- To make the pastry, tip the flour into a large bowl with 1 tsp salt. Heat the lard and 210ml of water in a medium saucepan until the lard melts and the water is just simmering. Carefully pour the hot liquid into the flour and stir together with a wooden spoon. When the mixture has comes together, tip it onto a floured surface and knead lightly to make a dough. Cover and set aside.
- To make the filling, mix the pork, cider, 1 tsp salt, sage, mace and sugar together in a large bowl. Add the bacon, onion, apple and potato to the mixture. Once again mix really well - the best way to do this is with your hands.
- Heat oven to 200C/180C fan/gas 6. Place a 22cm springform cake tin, without its base, on a baking sheet. Line the bottom of the tin with a layer of greaseproof paper and butter the sides well. On a lightly floured surface roll out two-thirds of the pastry to a large circle and use it to line the cake tin, allowing the pastry to overlap the rim slightly. Trim off any excess. Roll remaining pastry to form a lid large enough to cover the pie. Set aside.
- Put filling in the pie case and push down well. Brush the pastry case's edges with a little water and cover with the lid. Crimp the edges together and brush the whole with the beaten egg. Bake for 1 hr then turn off the heat and allow the pie to cool in the oven for 30 mins. Remove from oven and cool for 1 hr before eating.
Nutrition Facts : Calories 578 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.8 milligram of sodium
SHROPSHIRE FIDGET PIE
The name of this pie is said to come from the fact that it was originally "fitched" or five-sided in shape.
Provided by MarieRynr
Categories Savory Pies
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees Fahrenheit or Mark 4.
- Lightly fry the sliced potatoes, onions and apples in the butter until just golden.
- Remove with a slotted spoon and keep warm.
- Place the ham in the pan and fry lightly in the remaining fat.
- Layer the ham and the potatoes, onions and apples in a 1 1/2 to 2 pint pie dish, seasoning with sugar, salt, pepper and nutmeg.
- Pour on the stock.
- On a lightly floured surface roll out the pastry and cover the pie, trimming the edges.
- Make a steam hole and decorate with the trimmings.
- Brush with milk or beaten egg to glaze.
- Bake for 30 minutes, then reduce oven to 325 degrees Fahrenheit or mark 3 for a further 10 to 15 minutes, until the pie is golden brown.
- Traditionally this pie is not served with vegetables, but carrots or cabbage can be served if desired.
Nutrition Facts : Calories 580, Fat 29.8, SaturatedFat 11.1, Cholesterol 33.9, Sodium 544, Carbohydrate 70.8, Fiber 7.9, Sugar 14.3, Protein 9.8
FIDGET PIE
This traditional English pie is always appreciated in our house. It's a two-crust savoury pie that's very economical to make and uses up those orchard apples! The combination of apples and pork is always a winner and never fails to remind me of falling leaves and chilly Autumn evenings. I do this by eye at home, sometimes adding a little more cornflour if I think the sauce won't be thick enough or adding a little more ham/onions. I also sometimes throw in some chopped mushrooms. It's a very forgiving recipe so I'd suggest 'tweaking' to get the balance of cider/creamyness your family likes and throwing in more veg if you wish.
Provided by JustEmma
Categories Savory Pies
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375f/Gas Mark 5.
- For the pastry:.
- Divide your pastry in half. Roll first half large enough to line a greased pie dish with it (I use a deep 8" dish), ensuring you have a 'rim' to stick the pastry lid to. Roll the remaining half large enough to cover the top of the dish.
- For the pie:.
- Saute the onions and ham in a little butter until the onions are soft, then mix in the chopped parsley and tip into your pastry lined dish.
- Blend the cider into the cornflour a little at a time until smooth, mix in the cream and then pour over the contents of the pie dish. Sprinkle the cup of grated cheddar evenly over it all.
- Moisten the rim of the pastry in the dish with water and place your remaining rolled-out circle on top. Crimp all around the edge with fingers or a fork.
- Brush the top of the pie with the beaten egg, then cut a cross in the middle of the pie, fold back the 4 flaps and bake in the oven for roughly 45 minutes - until pastry is golden brown and filling looks cooked.
Nutrition Facts : Calories 747.2, Fat 45.8, SaturatedFat 19.8, Cholesterol 176, Sodium 2203.2, Carbohydrate 45.7, Fiber 5.4, Sugar 13.5, Protein 38.7
TRICIA'S FANTASTIC FUDGE PIE
Great pie for chocolate lovers. Very rich. Easy and delicious! Serve hot with vanilla ice cream and a sprinkling of nuts if desired.
Provided by Tricia Oxford
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl combine eggs, melted butter or margarine, and sugar. Stir in vanilla extract. Set mixture aside.
- In a separate bowl mix together flour and cocoa powder. Pour egg mixture into flour mixture and stir until thoroughly combined. Fold in chocolate chips if desired. Pour into pastry shell.
- Bake in preheated oven for 30 to 40 minutes. Serve hot.
Nutrition Facts : Calories 425.5 calories, Carbohydrate 51.1 g, Cholesterol 77 mg, Fat 24.4 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 12.5 g, Sodium 202.2 mg, Sugar 38 g
FUDGE PIE
If you love chocolate you'll love this pie.
Provided by Debbie Rowe
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.
- Lower the oven temperature to 325 degrees F (165 degrees C).
- Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
- Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 39.5 g, Cholesterol 77 mg, Fat 20.5 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 9.7 g, Sodium 216.7 mg, Sugar 25.2 g
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SHROPSHIRE FIDGET PIE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Main CourseServings 8-10
- Pinch off a quarter of the shortcrust pastry and set aside. Roll out the remaining pastry onto a lightly floured work surface to a 0.5cm/¼in thickness.
- Carefully line a 23cm/9in springform cake tin with the rolled pastry, folding any excess pastry down the sides of the tin. Line the pastry case with baking parchment and fill with ceramic baking beans.
- Transfer the pastry case to the oven and bake for 15 minutes. Remove the baking parchment and baking beans from the pastry case, then return the pastry case to the oven and continue to bake for a further 5-8 minutes, or until pale golden-brown.
- Sprinkle the semolina flour into the bottom of the pastry case (this will absorb any excess moisture.)
- Meanwhile, boil the potatoes in a pan of salted water for 2-3 minutes. Reduce the heat until the water is simmering, then add the onions and simmer for a further 2-3 minutes, or until the potatoes and onions are just tender.
- Return the vegetables to the pan and add the double cream and flour. Season, to taste, with salt and freshly ground black pepper, then mix until the ingredients are well combined.
- Arrange the apple slices in a layer at the bottom of the pastry case. Spoon over a third of the potato and onion mixture, then sprinkle over a third of the chopped sage and a third of the chopped ham and season, to taste, with salt, freshly ground black pepper and soft brown sugar.
- When all of the filling ingredients have been used up, carefully pour over the cider, making sure that it does not fizz over the sides of the pie.
- Roll the remaining pastry out onto a lightly floured work surface until the pastry is large enough in diameter to cover the top of the pie.
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