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
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
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
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