Huntingdon Fidget Pie
A lovely old-fashioned recipe – no one knows how it acquired its peculiar name. Bacon, onions and apples are the traditional filling and the pie was originally made at harvest time to feed the hungry workers. Potatoes can be added to make the dish even more sustaining.
Serves: 4 individual pies
Recipe courtesy of British Pie Week.Print recipe »
- 500g shortcrust pastry
- 450g streaky bacon
- 300g onions, chopped
- 450g cooking apples, peeled, cored and sliced
- Generous handful of fresh sage leaves, roughly chopped
- 150ml cider
- Beaten egg to glaze
Preheat oven to 200°C/400°F/Gas Mark 6
- De-rind bacon, chop and mix with diced onions and apple, season with salt, pepper and fresh sage.
- Divide filling between 4 individual pie dishes or into one large dish. Pour in the cider.
- Roll out pastry, cut out four pie tops and place over dishes, pressing the edges well to seal.
- Cut a cross in the centre of each pie and fold back the triangles to expose the filling. Brush tops with beaten egg and bake for 25 mins until pastry is golden brown and filling bubbling. Serve hot.
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@jackiemmitchell Thanks Jackie. Hoping the summer weather returns soon for plenty of al fresco dining.
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