Shropshire Fidget Pie
A comforting Shropshire harvest pie layering salty gammon, tart apples, soft potatoes, and sweet onions beneath golden shortcrust pastry.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •20cm pie dish
- •rolling pin
- •saucepan
- •pastry brush
- •colander
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 29 g
- carbs
- 54 g
- fibre
- 4 g
- protein
- 26 g
- calories
- 580 kcal
Instructions
- 1
Rub the chilled butter into the plain flour until it resembles fine breadcrumbs.
- 2
Stir in three tablespoons of cold water until a firm dough forms.
- 3
Shape pastry into a flat disc, wrap, and chill for twenty minutes.
- 4
Boil the sliced potatoes in a saucepan of water for five minutes, then drain thoroughly.
- 5
Preheat your fan oven to 180°C and lightly grease a 20cm pie dish.
- 6
Layer the parboiled potatoes, diced gammon, sliced apples, and onions into the pie dish.
- 7
Scatter over the chopped sage and black pepper, then pour the cider evenly across.
- 8
Roll out the chilled pastry on a floured surface to five millimetres thick.
- 9
Cover the filling and crimp (fold and pinch the pastry edge into a rope) to seal securely.
- 10
Cut a small steam slit in the centre and brush the lid with beaten egg.
- 11
Bake for forty to forty-five minutes until the pastry is golden and crisp.
Chef's tips
Use sharp Bramley apples to balance the richness of the gammon. If using pre-cooked ham rather than raw gammon, dice it slightly larger so it stays succulent.
Ingredient substitutions
- dry British cider → chicken stock or cloudy apple juice
- gammon steak → thick-cut cooked ham or leftover roast pork
- Bramley cooking apples → tart dessert apples such as Granny Smith
Storage
Store leftovers covered in the fridge for up to three days.
Reheating
Reheat uncovered in a preheated oven at 180°C for fifteen minutes until hot throughout.
Common mistakes to avoid
- •Over-boiling the potato slices initially so they break down into mash during baking.
- •Adding extra salt to the filling, which can make the naturally salty gammon overpowering.
- •Skipping the steam vent in the crust, which leads to a soggy pastry top.
Serving suggestions
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