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   Shropshire Fidget Pie

recipe image
The name of this pie is said to have come from the fact that it was originally 'fitched' or five-sided in shape. Traditionally this pie is not served with vegetables, but carrots or cabbage can be served with it, if desired.
Ingredients
Serves: 4-6

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
40 Gram Butter (1 1/2 oz)
2 Teaspoon Brown sugar
Salt and black pepper
1/2 Teaspoon Ground nutmeg
150 ml Pork stock, or vegetable stock (5 fl oz)
225 Gram Shortcrust pastry (8 oz)
Milk or beaten egg, to glaze
Method
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 (1 1/2 - 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.

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