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Midget Fidget Pies

Introduction & method

The original widget pie comes from Shropshire in England - it's filled with pork and layers of apple and potato. The midget versions are individual-sized and as well as pastry-lidded one, I also show you stuffing and mashed potato alternative tops.

 Midget Fidget Pies Recipe

Make Hot Water Crust Pastry


In a large bowl, mix the flour and the salt. Cut the lard into small chunks and melt it in a saucepan with the water. If lard is a problem for you, substitute butter, tallow (beef dripping) or shortening. Mix the liquid in with the flour. Wrap it in plastic film and set it aside to cool down.

Make the Pork Filling


You can use all pork mince but if you are using solid pork like gammon, ham or bacon, chop it into tiny cubes. Mix together with the herbs and seasoning. If you're unsure about the flavour balance, fry a little bit of filling and taste it.

Make Mashed Potato


Peel the potatoes and cut them into bite-sized chunks. Bring to the boil in salted water and simmer until tender - about 10 minutes. Mash them with butter, a splash of milk, and salt and white pepper.

Make Sage and Onion Stuffing


Follow the manufacturer's instructions but bear in mind you only need a small quantity of stuffing, not the whole box.

Prep the Apple


Peel, core and slice the apple. Place in a glass and cover with cider to stop it going brown.

Assemble the Pies


We are going to make two of each kind of pie - eight in total. Sprinkle some flour on the worktop and roll out enough pastry to make two lids. Cut around one of your tins (inverted). Make a hole in the centre - a small funnel is good for this. Set aside. Roll out more pastry for two cases. Sprinkle with rice flour, semolina or polenta on one side. Place the pastry into tin with the floured side down. Push the pastry right down to the bottom of the tin, taking care not to fold it, crease it or tear it. Turn it over and trim the pastry to within 1 cm (half an inch) of the tin for the fully-enclosed versions. When you make the other six, trim the pastry right up to the rim.

Grab a ball of filling that comes close to the top of the pastry case. Weight it and measure out another ball for the second pastry-topped pie. Place a slice of apple on top of the filling, pour a tablespoon or two of cider over it then moisten the rim with water. Place a pastry lid on top, press it all round to seal it and do any kind of fancy crimping that you like. Glaze the tops with eggwash.

For the other six pies you want a smaller ball of filling so that there's about 1cm of space above it. Place an apple slice on it as before (except for the mushy pea ones), then pile mashed potato on two of them and stuffing on another two. Glaze the pastry rims with eggwash. Rake the potato and stuffing with a fork to create ridges and dab the tops with butter.

Bake!


Heat your oven to 180°C (356°F) for a fan/convection oven or airfryer, 200°C (392°F) conventional, gas 6. Place the pies on a baking sheet and put them in the oven for 35 minutes. Remove the pies from their tins as soon as you can and eat them hot or cold.

 


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Midget Fidget Pies on YouTube.

 
You might also like these recipes:

Beef, Mushroom and Marrowbone Pie

Steak and Kidney Pie

Roast Pork and Crackling

Ingredients & Info


HOT WATER PASTRY
 300 grams plain white (all-purpose) flour
 150 grams lard
  pinch of salt
 150 ml water
FILLING
 250 grams pork mince (12% fat)
 200 grams gammon or ham
 half a tsp mace or nutmeg
 half a tsp salt
 half a tsp white pepper
 1 tsp sage
MASHED POTATO
 2 medium potatoes
 25 grams butter
 a splash of milk
  salt and white pepper to taste
STUFFING
 40 grams sage & onion stuffing mix
 125 ml boiling water
 25 grams butter

PLUS

One apple, granny smiths are good. A small can of mushy peas.


UNITS:
Metric
US Customary/Imperial

Makes 8 pies
Prep time: 20 minutes.
Cooking time: 45 minutes.
Total time: 1 hour 5 minutes.