Fidget Pie Recipes

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FIDGET PIE



Fidget pie image

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

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

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

SHROPSHIRE FIDGET PIE



Shropshire Fidget Pie image

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

3 medium potatoes, peeled and finely sliced
2 onions, peeled and sliced
2 cooking apples, peeled, cored and sliced
3 slices sweetcure ham, de-rinded and cut into strips
1 1/2 ounces butter
1 tablespoon brown sugar
salt and black pepper
1/2 teaspoon ground nutmeg
1/4 pint pork stock or 1/4 pint vegetable stock
8 ounces prepared shortcrust pastry
milk or beaten egg, to glaze

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

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Total Time 2 hrs 25 mins
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  • Preheat the oven to 200°C, fan 180°C, gas 6. Set aside 125g pastry for making the lid. On a lightly floured surface, roll out the remaining pastry to the thickness of a £1 coin.
  • Line a 23cm springform cake tin with the pastry, leaving a little hanging over the edge. Prick the base all over with a fork, then line the tin with baking parchment and fill with baking beans or uncooked rice.
  • Place the tin on a baking tray and bake for 15 minutes. Remove the beans or rice and parchment, then return the tin to the oven for a further 5–8 minutes, until golden.
  • Meanwhile, boil the potatoes for 2–3 minutes. Add the onions to the pan and simmer for a further 2–3 minutes, until both the potatoes and onions are just tender.
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  • Fry the apple slices in the remaining 25g butter until just starting to colour. Sprinkle over the muscovado sugar and fry for a further minute to melt the sugar and caramelise the apples.
  • Arrange the apples in an even layer in the pastry case. Spoon in half the potato and onion mixture, then sprinkle over half the sage and half the ham, and season with salt and freshly ground black pepper.
  • Roll out the reserved pastry to make a lid, setting aside a piece to make leaves. Brush the edges of the pastry case with egg, place the lid on top and pinch the edges together to seal.
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  • Place in the oven for 15 minutes then remove the baking parchment and rice or beans and return to the oven for a further 5-8 minutes to brown the base of the pastry.
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  • Carefully line a 23cm/9in springform cake tin with the rolled pastry, folding any excess pastry down the sides of the tin. Line the pastry case with baking parchment and fill with ceramic baking beans.
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