Fidget Pie
Fidget Pie, also known as 'fidgety pie', is a traditional savoury pie originating from the Shropshire region of England. It features a unique combination of pork, apples, and potatoes, encased in a pastry crust, offering a delightful balance of sweet and savoury flavours.
🧂 Ingredients
- 300 g Plain flour(for the pastry)
- 150 g Cold butter(cubed, for the pastry)
- 1/2 tsp Salt(for the pastry)
- 4-5 tbsp Cold water(for the pastry)
- 250 g Unsmoked bacon(roughly chopped, for the filling)
- 2 Large eating apples(peeled, cored and diced)
- 1 Large onion(finely chopped)
- 2 medium Potatoes(peeled and finely sliced)
- 1 tsp Dried sage(or 4-5 fresh leaves, finely chopped)
- 1 tsp Brown sugar
- 2 tsp Cornflour
- 300 ml Dry cider
- 1 Egg(beaten, for glazing)
👨🍳 Instructions
- 1
To make the pastry, combine flour and salt in a bowl. Rub in the cold butter until the mixture resembles breadcrumbs. Gradually add cold water, mixing until a dough forms. Knead briefly, wrap in cling film, and chill for 30 minutes.
💡 Tip: Use cold ingredients for a flaky pastry. - 2
For the filling, par-boil the sliced potatoes in salted water for 3 minutes. Drain and set aside.
- 3
In a pan, sauté the chopped bacon until slightly crisp. Add the chopped onion and cook until softened. Stir in the diced apples, cooked potatoes, sage, and brown sugar.
💡 Tip: Ensure the apples are not too soft. - 4
Sprinkle the cornflour over the filling mixture and toss to combine. Pour in the cider and stir well. Cook for a few minutes until the sauce thickens slightly.
💡 Tip: This will help bind the filling. - 5
Preheat the oven to 180°C (350°F, Gas Mark 4).
💡 Tip: Ensure the oven is at the correct temperature. - 6
Roll out two-thirds of the pastry and line a greased 20-23cm pie dish. Spoon the filling into the pastry-lined dish.
💡 Tip: Make sure the pastry comes up the sides of the dish. - 7
Roll out the remaining pastry for the lid. Moisten the rim of the pie dish with water, place the lid on top, and crimp the edges to seal.
💡 Tip: A fork can be used to crimp the edges securely. - 8
Cut a steam vent in the centre of the pie lid. Brush the top with beaten egg.
💡 Tip: This allows steam to escape during baking. - 9
Bake for approximately 1 hour, or until the pastry is golden brown and the filling is cooked through.
💡 Tip: If the crust browns too quickly, loosely cover with foil. - 10
Let the pie cool slightly before serving.
💡 Tip: Allowing it to rest helps the filling set.
💡 Pro Tips
- ✓The combination of apple and cider provides a unique sweet and tart flavour.
- ✓Ensure the potatoes are only par-boiled to prevent them from becoming mushy.
- ✓This pie is excellent served warm with a side of mashed potatoes or greens.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of ground mace or nutmeg to the filling for extra spice.
- Use gammon instead of bacon for a saltier flavour.
- Some recipes include a layer of cheese in the filling.