Fidget pie

Name: Fidget pie
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 500 grams plain flour, plus extra for dusting; 1 serving butter, for the tin; 1 egg, beaten for glazing; 500 grams minced pork; 125 milliliters English cider, try Gwatkin; 4 sage leaves, finely chopped; 0 teaspoons ground mace; 1 Tbsp brown sugar; 100 grams unsmoked bacon, finely chopped; 225 grams grated onion; 225 grams peeled, grated apple - half cooker, half eater is best; 1 large potato, grated; 140 grams lard

Fidget pie takes around 1 hour and 40 minutes from beginning to end. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains approximately 22g of protein, 16g of fat, and a total of 489 calories. If you have onion, cider, butter, and a few other ingredients on hand, you can make it.

Instructions

To make the pastry, tip the flour into a large bowl with 1 tsp salt.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Bowl

Heat the lard and 210ml of water in a medium saucepan until the lard melts and the water is just simmering. Carefully pour the hot liquid into the flour and stir together with a wooden spoon. When the mixture has comes together, tip it onto a floured surface and knead lightly to make a dough. Cover and set aside.

Ingredients you will need

Dough

All Purpose Flour

Water

Lard

Equipment you will use

Wooden Spoon

Sauce Pan

To make the filling, mix the pork, cider, 1 tsp salt, sage, mace and sugar together in a large bowl.

Ingredients you will need

Cider

Sugar

Ground Mace

Pork

Sage

Salt

Equipment you will use

Bowl

Add the bacon, onion, apple and potato to the mixture. Once again mix really well the best way to do this is with your hands.

Ingredients you will need

Potato

Apple

Bacon

Onion

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Place a 22cm springform cake tin, without its base, on a baking sheet. Line the bottom of the tin with a layer of greaseproof paper and butter the sides well. On a lightly floured surface roll out two-thirds of the pastry to a large circle and use it to line the cake tin, allowing the pastry to overlap the rim slightly. Trim off any excess.

Ingredients you will need

Butter

Base

Roll

Equipment you will use

Baking Sheet

Cake Form

Roll remaining pastry to form a lid large enough to cover the pie. Set aside.

Ingredients you will need

Roll

Put filling in the pie case and push down well.

Brush the pastry cases edges with a little water and cover with the lid. Crimp the edges together and brush the whole with the beaten egg.

Ingredients you will need

Water

Egg

Bake for 1 hr then turn off the heat and allow the pie to cool in the oven for 30 mins.

Equipment you will use

Oven

Remove from oven and cool for 1 hr before eating.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

500grams

plain flour, plus extra for dusting 1serving

butter, for the tin 1

egg, beaten for glazing 500grams

minced pork 125milliliters

English cider, try Gwatkin 4

sage leaves, finely chopped 0teaspoons

ground mace 1Tbsp

brown sugar 100grams

unsmoked bacon, finely chopped 225grams

grated onion 225grams

peeled, grated apple - half cooker, half eater is best 1large

potato, grated 140grams

lard

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Vin Santo

Pie works really well with Lambrusco Dolce, Late Harvest Riesling, and Vin Santo. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. You could try Chateau Chantal Late Harvest Riesling. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 21 dollars per bottle.