Recipe: Shropshire fidget pie
- Easy
- Serves 6
Ingredients
For the filling
- 375g Gammon steak
- 2 Bramley cooking apples peeled
- 160ml Cider
- 750g Shropshire potatoes
- 1tbsp Wholegrain mustard with honey
- 50g Butter
- 80g Double cream
- 100g Cheddar cheese
For the pastry
- 75g Plain flour
- 75g Self-raising flour
- 75g Butter
- A pinch of salt
- 50ml Water add a tiny amount gradually until the pastry forms a ball
Method
For the pastry
- STEP 1
Preheat oven to 180°C/375°F/Gas 5. Make the pastry by sifting the plain and sel-raising flour and salt into a bowl. Dice butter and rub into flour until it resembles breadcrumbs. Stir in water until pastry forms a ball. Wrap pastry in cling-film and rest in fridge 20 mins.
For the filling
- STEP 1
Peel the potatoes, cut into chunks and cook in salted boiling water for around 20 mins. Dice the gammon and sauté in a pan until sealed. Add the cider to the pan and simmer for 15 mins until tender.
- STEP 2
Dice the apples, add to the gammon and stir to coat the apples with the sauce. Cook 2-3 mins then remove pan from the heat to cool.
- STEP 3
Drain the potatoes and mash with the cream, butter and mustard until smooth.
- STEP 4
Remove pastry from the fridge. Roll out and line a deep flan dish. Add gammon mix and top with grated cheese. Pipe or spoon the mustard mash on top to create topping. Place on a baking sheet and bake for 25 mins.
