Shropshire Fidget Pie Recipes

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.

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.

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.

Steps:

• Peel and slice the potatoes, apples, and onions. Cut the ham or bacon into small pieces. Place a layer of the potatoes in the bottom of the dish, then the bacon and apples (add sugar or Golden Syrup if sour). Repeat until the dish is quite full. Season each layer with a little salt and pepper, and sprinkle with onions. Pour the stock over it all. Cover the dish with the shortcrust and bake for 1 and 1/2 hours in a moderate oven.