Shropshire Fidget Pie

The name of this pie is said to come from the fact that it was originally fitched or five-sided in shape.

#Traditional #Pie

Serves: 4-6

Prep Time: 20 mins

Cooking Time: 20 mins

Source: Favourite Shropshire Recipes Cookbook

Ingredients:

3 medium potatoes, peeled and finely sliced

2 onions, peeled and sliced

2 cooking apples, peeled, cored and sliced

3 rashers sweetcure gammon, de-rinded and cut into strips

1 1/2 oz. butter

1 dessertspoon brown sugar

Salt and black pepper

1/2 teaspoon ground nutmeg

1/4 pint pork or vegetable stock

8 oz prepared shortcrust pastry

Milk or beaten egg to glaze

Set oven to 350°F or Mark 4. Lightly fry the sliced potatoes, onions and apples in the butter until just golden. Remove with a slotted spoon and keep warm. 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 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 pic, 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 325°F or Mark 3 for a further 10-15 minutes or until the pic is golden brown. Traditionally this pie is not served with vegetables, but carrots or cabbage can be served if desired.

Bridgnorth