|
|
 Pie of sliced bacon, potato, onion, apple and sultana.  Derbyshire Fidgety Pie Image: http://www.butcherbakerblog.com  Original Receipt from Peak District OnlineFidgety Pie This pie is said to originate from the south of Derbyshire and is best made in September or October when the apples and onions are fresh 500g (1lb) chopped fat bacon which has been gently fried until just brown 1 apple – a Bramley if possible 2 onions 3 medium potatoes 25g (1oz) sultanas sage, salt and pepper shortcrust pastry stock Peel and slice the onions, apples and potatoes. Line a pie dish with the pastry and put half of the sliced potatoes in the bottom, cover with a layer of onions and a layer of apples. Shake in a teaspoonful of sage, a pinch of salt and a little pepper. Half fill the dish with stock, place the fat bacon on the top with the sultanas and cover with a layer of potatoes. Put a pie crust on the top and bake in a moderate oven for about 11/2 hours until the pastry is golden brown and the potatoes are soft. See also: Fidget Pie - Cheshire version Fidget Pie - Huntingdon version Fidget Pie - Shropshire version Fidgety Pie - Derbyshire Version  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |