Shropshire Fidget Pie

John Barton

John Barton

23rd January 2012
John Barton

Shropshire Fidget Pie

This is the recipe for the pie that si and dave aka the hairy bikers cooked in shrewsburys old market hall. A hearty, traditional British pie made with gammon, cooking apples, onions and potatoes

Ingredients

  • 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 (1 1/2 oz)
  • 2 tspn brown sugar
  • salt and black pepper
  • 1/2 tspn ground nutmeg
  • 2 tspn sage or a small bunch of chopped fresh sage
  • 150 ml pork or vegetable stock (5 fl oz)
  • 225g shortcrust pastry (8 oz)
  • Milk or beaten egg, to glaze

Method

Preheat the oven to 180C/350F/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 mins, then reduce the oven to 170C/325F/gas 3 for a further 10-15 mins or until the pie is golden brown.

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