Fidget pie
Fidget pie takes about 1 hour and 40 minutes from beginning to end. This gluten free recipe serves 8 and costs 96 cents per serving. One serving contains 282 calories, 15g of protein, and 19g of fat. 72 people were glad they tried this recipe. If you have potato, unsmoked back bacon, butter, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. With a spoonacular score of 43%, this dish is solid. If you like this recipe, you might also like recipes such as Fidget Spinner Cookies, Fidget Spinner Cookies, and Sugarless Apple Pie – sugarfree pie can be tasty, you can make sugarfree apple pie at home.
Servings: 8
Preparation duration: 40 minutes
Cooking duration: 60 minutes
Ingredients:
225g peeled, grated apples - half cooker, half eater is best
1 tbsp brown sugar
butter, for the tin
125ml medium English cider, try Gwatkin
1 egg, beaten for glazing
¼ tsp ground mace
225g grated onions
500g minced pork
1 large potato, grated
4 sage leaves, finely chopped
100g unsmoked bacon, finely chopped
140g lard
Equipment:
bowl
wooden spoon
oven
baking sheet
cake form
Cooking instruction summary:
To make the pastry, tip the flour into alarge bowl with 1 tsp salt. Heat the lardand 210ml of water in a mediumsaucepan until the lard melts and thewater is just simmering. Carefully pourthe hot liquid into the flour and stirtogether with a wooden spoon. When themixture has comes together, tip it onto afloured surface and knead lightly to makea dough. Cover and set aside.To make the filling, mix the pork, cider,1 tsp salt, sage, mace and sugar togetherin a large bowl. Add the bacon, onion,apple and potato to the mixture. Onceagain mix really well – the best way todo this is with your hands.Heat oven to 200C/180C fan/gas 6.Place a 22cm springform cake tin, withoutits base, on a baking sheet. Line the bottomof the tin with a layer of greaseproofpaper and butter the sides well. On alightly floured surface roll out two-thirdsof the pastry to a large circle and use it toline the cake tin, allowing the pastry tooverlap the rim slightly. Trim off anyexcess. Roll remaining pastry to form a lidlarge enough to cover the pie. Set aside.Put filling in the pie case and pushdown well. Brush the pastry case’s edgeswith a little water and cover with the lid.Crimp the edges together and brush thewhole with the beaten egg. Bake for 1 hrthen turn off the heat and allow the pieto cool in the oven for 30 mins. Removefrom oven and cool for 1 hr before eating.
Step by step:
1. To make the pastry, tip the flour into alarge bowl with 1 tsp salt.
2. Heat the lardand 210ml of water in a mediumsaucepan until the lard melts and thewater is just simmering. Carefully pourthe hot liquid into the flour and stirtogether with a wooden spoon. When themixture has comes together, tip it onto afloured surface and knead lightly to makea dough. Cover and set aside.To make the filling, mix the pork, cider,1 tsp salt, sage, mace and sugar togetherin a large bowl.
3. Add the bacon, onion,apple and potato to the mixture. Onceagain mix really well – the best way todo this is with your hands.
4. Heat oven to 200C/180C fan/gas
5. Place a 22cm springform cake tin, withoutits base, on a baking sheet. Line the bottomof the tin with a layer of greaseproofpaper and butter the sides well. On alightly floured surface roll out two-thirdsof the pastry to a large circle and use it toline the cake tin, allowing the pastry tooverlap the rim slightly. Trim off anyexcess.
6. Roll remaining pastry to form a lidlarge enough to cover the pie. Set aside.Put filling in the pie case and pushdown well.
7. Brush the pastry case’s edgeswith a little water and cover with the lid.Crimp the edges together and brush thewhole with the beaten egg.
8. Bake for 1 hrthen turn off the heat and allow the pieto cool in the oven for 30 mins.
9. Removefrom oven and cool for 1 hr before eating.
Nutrition Information:
covered percent of daily need
