Name: Fidget pie
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 8
Cuisine: British
Ingredients: 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

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Fidget pie

Fidget pie

Good Food team

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Serves 8

More effort

Prep: 40 mins

Cook: 1 hr

A star rating of 3.8 out of 5.9 ratingsRate

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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

Freezable (Can be frozen unbaked)

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Autumn piccalilli with pear

A star rating of 4.5 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

For the pastry

500g plain flour

plus extra for dusting
140g lard
butter

for the tin
1 egg

beaten for glazing

For the filling

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

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Nutrition: per serving

kcal578
fat29g
saturates12g
carbs61g
sugars8g
fibre3g
protein22g
salt1.8g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, November 2010

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A star rating of 3.8 out of 5.9 ratings

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