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Fidget Pie
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| Makes 1 large pie or 4-6 saucer pies. Serve with creamy mash and pea & parsley sauce. |
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Ingredients |
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30g butter
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1 large red onion, finely chopped
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3 Cox’s apples, washed (with the skin left on), quartered, cored and each quarter cut in half
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1 bay leaf
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1 tablespoon fresh thyme leaves
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25g plain flour
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200ml Bridge Farm Kingston Black cider
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300ml milk
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3 tablespoons double cream
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Freshly ground black pepper
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2 x 135g pre-packed Dorset Farms Honey Smoked Ham, torn into large strips
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2tsp Dijon mustard
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1 x 375g Dorset Organic Puff or Shortcrust pastry
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1 egg, beaten
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1 x large, shallow pie dish approx. 23cm diameter |
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1. Heat the butter in a shallow pan. Add the onion and cook gently over a medium heat for 5 minutes.
2. Stir in the apples, bay and thyme and cook for 3-4 minutes. Sprinkle over the flour, stir and cook for 1 minute.
3. Splash in the cider and pour in the milk. Bring up to the boil and simmer for 4-5 minutes, stirring continuously, until thickened. Add the cream and season to taste with black pepper.
4. Stir in the strips of ham and mustard. Pour into a large, shallow pie or ovenproof dish and set aside to cool slightly.
5. Pre-heat oven to 200C/400F, Gas Mark 6.
6. On a lightly floured surface, roll out the pastry slightly larger than the pie dish. Lightly wet the rim of the pie dish with a little water. Lay over the pastry and trim to fit the pie dish. Brush well with beaten egg.
7. With a small, sharp knife cut a cross in the centre of the pie, place on a baking tray and cook for 25-30 minutes or until pastry is golden and puffed. Serve with creamy mashed potatoes and pea and parsley sauce. |
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