Shropshire Fidget Pie
This recipe from The British Food Trust/ The Great British Kitchen is called ‘fidget’ pie because it’s thought it was originally ‘fitched’ or five-sided. The Hairy Bikers are great fans of this dish, after discovering it on their culinary tour of the UK.
Cooking Time:
60 - 70 minutes
Serves:
4 – 6 people
Preparation Time:
30 minutes
Ingredients:
3 medium potatoes, peeled and finely sliced
2 onions, sliced
2 cooking apples, peeled, cored and sliced
3 slices sweetcure gammon, de-rinded and cut into strips
40g butter
2 tspn brown sugar
salt & black pepper
1/2 tspn ground nutmeg
2 tspns sage or a small bunch of chopped fresh sage
150 ml pork or vegetable stock
225g shortcrust pastry
Milk or beaten egg, to glaze
Instructions:
Preheat the oven to 180 °C / 350 °F / Gas 4. Lightly fry the potatoes, onions and apples in the butter until just golden. Remove with a slotted spoon and keep hot. Place the gammon in the pan and fry lightly in the remaining fat. Layer the gammon and the potatoes, onions and apples in a 1 litre (1 1/2 - 2 pint) pie dish, seasoning with sugar, salt, pepper, sage 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 egg. Bake for 30 minutes, then reduce the oven to 170 °C / 325 °F / Gas 3 for a further 10 - 15 minutes or until the pie is golden brown.
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Michel Roux’s updated cookbook is a nifty enyclopedia of all the sauces, marinades, emulsions and dressings you need to enhance your cooking, and take dishes to new heights of yumminess.
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