Pie filled with bacon and apple, often also with onion, potato, sugar and sweet spices.


Form of Fidget pie with mash topping, on sale in Ludlow, Shropshire, 2015
Image: Victoria Hughes


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Shropshire Fidget Pie

3 Medium Potatoes, peeled and finely sliced
2 Onions, sliced
2 Cooking apples, peeled, cored and sliced
3 Slices Sweetcure gammon, de-rinded and cut into strips
1½ Butter
2 Teaspoon Brown sugar
Salt and black pepper
½ Teaspoon Ground nutmeg
5 oz Pork or vegetable stock
8 oz Shortcrust pastry
Milk or beaten egg, to glaze

Method
Preheat the oven to 180 °C / 350 °F / Gas 4.
Lightly fry the potatoes, onions and apples in the butter until just golden. Remove with a slotted spoon and keep hot.
Place the gammon in the pan and fry lightly in the remaining fat.
Layer the gammon and the potatoes, onions and apples in a 1 litre (1½ - 2 pint) pie dish, seasoning with sugar, salt, pepper and nutmeg. Pour on the stock.
On a lightly floured surface, roll out the pastry and cover the pie, trimming the edges. Make a steam hole and decorate with the trimmings. Brush with milk or egg.
Bake for 30 minutes, then reduce the oven to 170 °C / 325 °F / Gas 3 for a further 10-15 minutes or until the pie is golden brown.



Shropshire Fidget Pie
Image: https://www.homemadebyyou.co.uk