Wednesday, 28 December 2011

Fidget Pie

With Christmas over for another year, guests departed back home and house resembling normality again, I can catch up and share my Fidget Pie with you.

A couple of years ago I tried to make a Pork Pie and it didn't really work. Then I found a recipe for Fidget Pie (Good Food magazine, November 2010). It was a lot easier and tasted much nicer. It's great make-ahead food for feeding a crowd and becoming a Boxing day staple of mine. Serve it with chutney (try the Fig Chutney) or piccalilli.



Don't be put off by making your own pastry. It really isn't that hard! Plus I love working with this pastry as your hands feel lovely and soft afterwards.

Let's start with the pastry
500g / 1lb 2oz Plain flour
1 teaspoon Salt
140g / 5oz Lard
210ml / 7fl oz Water

Sieve the flour and salt into a large mixing bowl.
Heat the water and lard in a saucepan until the water is simmering and the lard has melted, then pour the mixture into the bowl of flour and mix until combined.
Turn out onto a flour surface and knead gently until it has become a dough. Place it back into the bowl and cover.

The filling
500g / 1lb 2oz Minced pork
125ml / 4fl oz Cider
1 teaspoon Salt
1 teaspoon Chopped sage (I use dried)
¼ teaspoon Mace
1 tablespoon Brown sugar
100g / 4oz Chopped unsmoked bacon
225g / 8oz Grated onion
225g / 8oz Grated apple
1 large potato, grated

Mix the pork, cider, salt, sage, mace, and sugar together in a bowl. It is easier to mix with your hands rather than a spoon. Add the bacon, onion, apple and potato and mix again, ensuring the filling is really well combined.

Compiling the pie
Preheat the oven to 200°C / 390°F / Gas 6.
Grease a 22cm springform tin without it's base. Place (discarding the base) on a a baking sheet lined with parchment.
Roll out ⅔ of the pastry to line the tin and the remaining ⅓ to form the lid.
Pour the filling into the pie and press down well. I used a small plate to squash it down evenly.
Dampen the edge of the pastry with water before placing the lid on top. Then trim and crimp the edges. Brush the lid with an egg wash or milk.
Bake for 1 hour then turn off the oven and leave the pie for an extra 30 minutes before removing from the oven to cool.

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