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Fidget Pie Pork Apple and Potato Pie

Introduction & method

There are many variations to this recipe, especially to do with the filling - some recipes mince the meat and mash it together with the potatoes and apples. Mine keeps them separate and layers them. Sometimes they have a mashed potato or stuffing top. 

 Fidget Pie Pork Apple and Potato Pie Recipe

Find a Suitable Tin


This recipe was made in a 19cm (7½ inch) springform cake tin. You may need to scale quantities up or down if your tin is a different size.

Make the Pastry


If you don't want to make easy and wonderful pastry, you can buy some - shortcrust is preferable to flaky or puff. The fat I've specified is lard, but if that's a problem for you then substitute butter, tallow or shortening. Cut the fat into small chunks and melt it in a saucepan. Add the water and turn off the heat when the fat is all melted. In a large bowl, mix together the salt and flour, then stir in half of the liquid. When that's all combined, add the rest and mix well. Wrap it in cling film and set it aside to cool down somewhat (it's a bit of a myth that hot water pastry should be used when it's hot).

Prep the Meat and Veggies


Slice or dice the gammon, bacon or ham. It may need pre-cooking and the best way to do that would be to boil it for maybe half an hour until it's tender rather than chewy. Peel and thinly slice the potatoes - about 5mm (quarter inch) thick. Core, peel and slice the apples, peel and slice the onion.

Cook Veggies and Apples


Boil the potatoes for 2-3 minutes then add the onion and boil for another 2-3 minutes. Drain and set aside. While you're cooking the potatoes and onion, make a white sauce - melt half of the butter in a saucepan then stir in the flour to form a smooth paste. Add the milk and simmer until it thickens - stir in the finely chopped sage leaves, then season to taste with salt and pepper. Stir in the potatoes and onion and get them coated all over. Melt the remaining butter in a frying pan and sauté the apples until just starting to brown. Sprinkle the brown sugar over them and cook until it melts. Remove from heat.

Assemble the Pie


Sprinkle flour on your worktop, take a quarter of the dough and roll it into a disc that's a bit bigger than the tin. Trim the edge to within 1cm (half an inch) of the tin so you have a good margin for crimping. Set aside and roll out the remaining pastry. Roll it over your rolling pin, then unroll it over the tin. Take a piece of spare dough and use that to push the pastry down into the tin, taking care not to fold, crease or break the dough. Spread the apple in the bottom of the case - leave any juicy syrup out. Spread half of the potato/onion mix over the apples, and cover with a layer of meat - about half of it. Spread the rest of the potato and the rest of the meat. Drizzle the cider over it - you might not use all of it.

Moisten the inner edge of the case with water then push the lid down inside. Press the edge of the lid and case together and crimp it. Paint the top with eggwash (one egg beaten with a splash of milk). If you wish, cut out some leaves and stalks and stick those on top - don't forget to glaze them too.

Heat your oven to 180°C (356°F) for a fan/convection oven or airfryer, 200°C (392°F) conventional, gas 6. Bake the pie for 40-50 minutes. Remove from the tin as soon after baking as you are able. Fidget pie is delicious hot or cold.

 


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Fidget Pie Pork Apple and Potato Pie on YouTube.

 
You might also like these recipes:

Minced Beef Cobbler with Cheesy Scones

Sausage Rolls

Fish and Chips

Ingredients & Info


HOT WATER PASTRY
 400 grams plain white (all-purpose) flour
 200 grams lard
 150 ml water
 half a tsp salt
FILLING
 450 grams potato
 450 grams gammon, ham or pork
 3 medium apples
 1 medium onion
 6 sage leaves
 125 ml cider
 50 grams butter
 25 grams flour
 125 ml milk
  salt and pepper to taste
 1 tbsp brown sugar

PLUS

One egg and a splash of milk to glaze the pie.


UNITS:
Metric
US Customary/Imperial

Serves 4 -6
Prep time: 20 minutes.
Cooking time: 50 minutes.
Total time: 1 hour 15 minutes.