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Shropshire Fidget Pie
A hearty and traditional pie from Shropshire, featuring layers of gammon, apples, and potatoes, encased in a suet pastry. It's known for its satisfying and comforting flavours.
ð§ ææ
- 300 g Plain flour
- 75 g Shredded suet
- 75 g Cold butter(cubed)
- 1 tsp Salt
- 5 tbsp Cold water(approximately)
- 375 g Gammon steak(cut into strips or small cubes)
- 2 medium Bramley cooking apples(peeled, cored, and sliced)
- 750 g Shropshire potatoes(peeled and thinly sliced)
- 1 medium Onion(thinly sliced)
- 160 ml Cider
- 1 tbsp Wholegrain mustard with honey
- 50 g Butter
- 80 g Double cream
- 100 g Cheddar cheese(grated)
- 1 tsp Sage(chopped)
- 0.5 tsp Nutmeg(freshly grated)
- 1 large Egg(beaten, for glazing)
ðšâð³ äœãæ¹
- 1
To make the pastry, sift the plain flour and salt into a bowl. Add the suet and cubed butter. Rub the butter into the flour and suet with your fingertips until the mixture resembles fine breadcrumbs.
ð¡ ããã®ã³ã: Using cold butter and suet is essential for a good pastry. - 2
Gradually add the cold water, mixing with a knife or your hands until the dough just comes together. Be careful not to overwork it. Shape into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes.
- 3
Preheat your oven to 180°C (160°C fan/Gas Mark 4).
- 4
In a large pan, melt 50g of butter. Add the sliced onions and cook gently until softened and lightly golden. Add the gammon strips and cook for a few minutes until lightly browned.
ð¡ ããã®ã³ã: Don't rush the onions; slow cooking brings out their sweetness. - 5
Add the sliced apples, cider, honey mustard, chopped sage, and grated nutmeg to the pan. Stir well and simmer for 5-7 minutes until the apples begin to soften.
- 6
Stir in the double cream and cook for another 2 minutes until the sauce has thickened slightly. Season with salt and pepper to taste. Remove from the heat and let the filling cool slightly.
- 7
Grease a deep pie dish (approx. 23cm diameter). Roll out about two-thirds of the chilled pastry and line the base and sides of the pie dish. Trim any excess.
- 8
Spoon the cooled gammon and apple filling into the pastry-lined dish. Sprinkle the grated Cheddar cheese evenly over the filling.
- 9
Roll out the remaining pastry to form a lid. Place it over the filling, pressing the edges to seal. Trim and crimp the edges decoratively. Cut a steam vent in the centre of the lid.
ð¡ ããã®ã³ã: You can use pastry trimmings to decorate the top of the pie. - 10
Brush the pastry lid with the beaten egg for a golden glaze. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.
- 11
Let the pie rest for 10-15 minutes before serving. Serve hot.
ð¡ ããã®ã³ã
- âUsing Shropshire potatoes, if available, adds to the regional authenticity.
- âEnsure the filling is not too wet before adding it to the pie case.
- âA good quality gammon steak will provide the best flavour.
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- Some recipes use mashed potato as a topping instead of a pastry lid.
- Leftover roast pork can be substituted for gammon.