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 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  The original source of this receipt isn’t known. Can you help? [email protected]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 11/2 Butter 2 Teaspoon Brown sugar Salt and black pepper 1/2 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 (11/2 – 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 See also: Fidget Pie – Cheshire version Fidget Pie – Huntingdon version Fidget Pie – Shropshire version Fidgety Pie – Derbyshire Version  |
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