📝 About This Recipe
A true hidden gem of British heritage cooking, the Fidget Pie hails from Shropshire and was traditionally served to hungry farmhands during the harvest. This savory masterpiece balances the saltiness of gammon with the sweetness of heritage apples and the earthy depth of onions, all bound in a silky cider cream sauce. Encased in a buttery, flaky shortcrust pastry, it is a comforting, rustic dish that perfectly captures the essence of the English countryside.
🥗 Ingredients
The Pastry
- 350 grams All-purpose flour (plus extra for dusting)
- 175 grams Unsalted butter (chilled and cubed)
- 2-3 tablespoons Cold water (ice cold)
- 1 pinch Salt
The Filling
- 450 grams Gammon or thick-cut ham (cut into 2cm cubes)
- 2 large Cooking apples (like Bramley) (peeled, cored, and sliced)
- 2 medium Yellow onions (thinly sliced)
- 300 grams Potatoes (Maris Piper or Yukon Gold) (peeled and thinly sliced)
- 1 tablespoon Fresh sage (finely chopped)
- 150 ml Dry apple cider (high quality)
- 100 ml Chicken or vegetable stock
- 2 tablespoons Double cream
- 1/2 teaspoon Black pepper (freshly ground)
The Glaze
- 1 large Egg (beaten with a splash of milk)
👨🍳 Instructions
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1
Start by making the pastry: Rub the chilled butter into the flour and salt using your fingertips until the mixture resembles fine breadcrumbs.
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2
Add the cold water one tablespoon at a time, mixing with a cold knife until the dough just comes together. Wrap in cling film and chill for at least 30 minutes.
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3
Preheat your oven to 200°C (400°F/Gas Mark 6). Lightly grease a 20-22cm deep pie dish or a rimmed baking tin.
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4
In a large pan, lightly sauté the sliced onions in a knob of butter over medium heat for 5-8 minutes until soft and translucent but not browned.
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5
Par-boil the sliced potatoes in salted boiling water for 4-5 minutes. They should be slightly softened but still holding their shape. Drain well.
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6
In the pie dish, begin layering the ingredients: start with half of the gammon cubes, followed by half of the onions, then half of the sliced apples.
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7
Repeat the layers with the remaining gammon, onions, and apples. Sprinkle the chopped sage and black pepper over the layers.
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8
In a jug, whisk together the cider, stock, and double cream. Pour this liquid over the filling in the dish.
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9
Arrange the par-boiled potato slices over the top of the filling to create a flat surface for the pastry to rest on.
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10
Roll out your chilled pastry on a floured surface to about 5mm thickness, ensuring it is slightly larger than your pie dish.
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11
Dampen the rim of the dish with water, then drape the pastry over. Trim the edges, crimp them with a fork to seal, and cut a small cross in the center to let steam escape.
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12
Brush the entire top of the pastry generously with the egg wash for a deep golden finish.
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13
Bake in the center of the oven for 25-30 minutes, then reduce the heat to 180°C (350°F) and bake for a further 20 minutes until the pastry is golden and the filling is bubbling.
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14
Remove from the oven and let it rest for 10 minutes before serving. This allows the juices to settle and thicken slightly.
💡 Chef's Tips
Ensure your butter is very cold for the pastry to achieve maximum flakiness. If your gammon is particularly salty, soak the cubes in cold water for 30 minutes before using. Use a firm, tart apple like a Bramley or Granny Smith; they hold their flavor beautifully against the rich meat. Don't overfill the dish with liquid; you want a luscious sauce, not a soup. For an extra crunch, sprinkle a little demerara sugar on the pastry lid before baking to enhance the apple notes.
🍽️ Serving Suggestions
Serve with a side of buttery mashed swede (rutabaga) and steamed seasonal greens. A glass of crisp, dry West Country cider is the perfect beverage pairing. Add a dollop of English mustard on the side for a spicy kick that cuts through the cream. This pie is equally delicious served cold the next day for a rustic picnic lunch.