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Fidget pie

Fidget pie

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 8

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)
Nutrition: per serving
NutrientUnit
kcal578
fat29g
saturates12g
carbs61g
sugars8g
fibre3g
protein22g
salt1.8g
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Ingredients

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

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.

Goes well with

Recipe from Good Food magazine, November 2010

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Overall rating

A star rating of 3.8 out of 5.8 ratings
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