Thursday, September 16, 2010

Fidget Pie

Meat pies are part of traditional British cooking. Fidget Pie was once a common fall dish. It uses fall produce, apples and potatoes and ham.

Meat pies are often made to use up leftovers. In that case, recipes amounts are merely suggestions. For fidget pie, use roughly equal amounts of ham, apple and potatoes, but don't be too fussy about it. I did not weigh ingredients.

Recipe #35 Fidget Pie
1 pound ham
1 pound apples
1 pound potatoes
1 small onion
1 prepared pie crust
chicken bullion cube / stock
apple cider
salt, pepper, sage, and nutmeg
Slice the ingredients. Place a layer of potato, apple, onion, and ham in the dish. Season each layer with a bit of salt and pepper. Original recipes also call for nutmeg and sage. Alternate additional layers until the dish is full and the ingredients are used up. The dish shown is a 1 1/2 quart casserole.

Cut a ring of dough and place it on the rim of the dish. This will help secure the top.

Make a slurry by mixing 2 tablespoons of flour in a cup of stock or bullion or cider. The liquid will thicken to a gravy as the pie cooks.

Cover with the top round of dough. Cut a hole in the center to allow steam to escape. Add bits of the remaining dough to make a decorative pattern.

Bake at 350 for about 1 hour. Remove when the top is nicely browned.

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