Shropshire fidget pie
- 500g (1lb2oz) shortcrust pastry, rolled to 5mm thick
- 3 tbsp semolina
- 450g (1lb) potatoes, peeled and thickly sliced
- 2 tbsp plain flour
- 110ml (4floz) double cream
- 300g (11oz) ham, thickly sliced
- 300g (11oz) bramley apples, peeled and thickly sliced
- 2 onions, finely sliced
- 2-3 tbsp soft brown sugar
- 8 sprigs sage, leaves picked and chopped
- 110ml (4floz) dry cider
Preheat the oven to 190C/375F/Gas 5.
Line a 23cm/9" spring-form cake tin with the pastry, bringing the pastry up over the edge of the tin, reserving enough to make a lid.
Line with baking parchment and fill with baking beans or rice.
Place in the oven for 15 minutes then remove the baking parchment and rice or beans and return to the oven for a further 5-8 minutes to brown the base of the pastry.
Remove, cool slightly then trim off the excess pastry around the top of the tin.
Sprinkle the semolina in the bottom of the pie (this will absorb any excess moisture.)
Bring a pan of salted water to the boil, then add the potatoes and simmer for 2-3 minutes, before adding the onions and simmering for a further 2 mins until the potatoes are just tender. Drain and toss with the double cream and flour, salt and black pepper.
Layer the apples into the pie followed by potatoes and onions, sage, ham, potatoes and onions, sage and apples, seasoning as you go with sugar, salt and black pepper.
Pour the cider over carefully so that it doesn't fizz up.
Roll the remaining pastry into a disc big enough to cover the top of the pie.
Brush the top of the case with egg wash, and the lid.
Place the lid on top, pinching the pastry to form a seal at the edges.
Place in the oven for 1 hour until the pastry is golden brown and the filling cooked through.
Remove and allow to cool before serving in wedges with a pint of beer.