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Fidget Pie - Shropshire version

Pastries - Savoury Double Crust Pies

Pie filled with bacon and apple, often also with onion, potato, sugar and sweet spices.

Form of Fidget pie with mash topping, on sale in Ludlow, Shropshire, 2015
Image: Victoria Hughes

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Shropshire Fidget Pie

3 Medium Potatoes, peeled and finely sliced
2 Onions, sliced
2 Cooking apples, peeled, cored and sliced
3 Slices Sweetcure gammon, de-rinded and cut into strips
1½ Butter
2 Teaspoon Brown sugar
Salt and black pepper
½ Teaspoon Ground nutmeg
5 oz Pork or vegetable stock
8 oz Shortcrust pastry
Milk or beaten egg, to glaze

Preheat the oven to 180 °C / 350 °F / Gas 4.
Lightly fry the potatoes, onions and apples in the butter until just golden. Remove with a slotted spoon and keep hot.
Place the gammon in the pan and fry lightly in the remaining fat.
Layer the gammon and the potatoes, onions and apples in a 1 litre (1½ - 2 pint) pie dish, seasoning with sugar, salt, pepper and nutmeg. Pour on the stock.
On a lightly floured surface, roll out the pastry and cover the pie, trimming the edges. Make a steam hole and decorate with the trimmings. Brush with milk or egg.
Bake for 30 minutes, then reduce the oven to 170 °C / 325 °F / Gas 3 for a further 10-15 minutes or until the pie is golden brown.

Shropshire Fidget Pie

See also:
Fidget Pie - Cheshire version
Fidget Pie - Huntingdon version
Fidget Pie - Shropshire version
Fidgety Pie - Derbyshire Version

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