Shropshire Fidget Pie Recipes

SHROPSHIRE FIDGET PIE

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.

FIDGET PIE

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.

FIDGET PIE

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.