I looked at various recipes including one in my Farmhouse Fare cookbook and one from the Essentially Catering website. I wanted to make as "traditional" a Huntingdon Fidget Pie as possible. I wasn´t sure if it was supposed to have a pastry bottom or just a pastry lid and whether to layer the filling as one recipe said or to mix up all the filling together due to the variations in the recipes. Also the quantities were huge, enough to make 4 pies so I ended up adapting the recipe from the Essentially Catering website. I had some frozen leftover shortcrust pastry ,which I had defrosted,and then I decided to chuck all the filling ingredients in as this seemed a much quicker option than layering it.
Ingredients (for 2-4 people)
125g shortcrust pastry
112g streaky bacon (as I couldn´t get this I used smoked bacon)
112g cooking apple(I used Reinetas),peeled, cored and cubed
4-5 fresh sage leaves,chopped
Pinch of salt & pepper
1/4-1/2 cup of water
Beaten egg for glazing
1.Preheat oven to 200ºC.
2. Chop bacon and mix with chopped onion and apple.Season with salt,pepper and sage.
3.Place filling in pie dish.
4.Roll out pastry for pie lid and place on top of the pie,crimping the edges and sealing well.
5. Cut a cross in the middle of the pie and fold back edges of cross to make triangles and exposing the filling. Add water.
6. Brush with beaten egg and bake for around 25 minutes until pastry is golden brown.