Fidget pie
By Good Food
Contains pork – recipe is for non-Muslims only
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
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Prep:40 mins
Cook:1 hrs
- Serves 8
- More effort
Nutrition per serving
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kcal 578
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fat 29g
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saturates 12g
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carbs 61g
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sugars 8g
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fibre 3g
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protein 22g
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salt 1.8g
Ingredients
- 500g plain flour, plus extra for dusting
- 140g lard
- butter, for the tin
- 1 egg, beaten for glazing
- 500g minced pork
- 125ml medium English cider, try Gwatkin
- 4 sage leaves, finely chopped
- ¼ tsp ground mace
- 1 tbsp brown sugar
- 100g unsmoked bacon, finely chopped
- 225g grated onion
- 225g peeled, grated apple - half cooker, half eater is best
- 1 large potato, grated
Method
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.
