Gordon Ramsay\'s Great British Pub Food

Huntingdon fidget pie

This tasty, satisfying pie was invented a long time ago -

most probably to keep the workers sustained during busy

apple harvest s. The simple filling consists of bacon, onion,

apples and cider, with a handful of parsley thrown in for

good measure. It takes little effort to make.

Preheat the oven to 19 o°C/Gas 5. Peel, core and roughly chop the

apples into bite-sized chunks, then place in a large bowl. Cut the bacon

into 3cm square s and add to the apples with the onion and parsley.

Toss to mix, a dd ing a pinch of sugar if the apples are very tart, and

seasoning well with salt and pepper. Transfer the filling to a 20cm

round pie dish.

In a bowl, blend the flour with a little of the cider to make a paste,
then gradually stir in the rest of the cider, keeping the mixture
smooth. Pou rwer the f illing in the pie dish; there should be enough
to almost covet

Roll out the pastry to a large round, the thickness of a £1 coin, and cut
out a circle fo r the pie lid, slightly larger all round than the dish. Cut
2cm wide strips f rom t he pastry trimmings to go around the rim of
the pie dish.

Brush the edge of t he pie dish with water and position the pastry
strips on the rim,joining them to fit as necessary. Press down lightly
all the way round. Brush the strip with water, then lift the pastry lid on
top of the pie and press the edges together to seal. Crimp the edges.

With a sharp knife , cut a cross in the centre of the pastry lid, then fold
the points back a little to reveal the filling. Brush the pastry with
beaten egg yolk. Put t he pie on a baking tray and bake for about
50-60 minutes until the pastry is golden and the filling is cooked.

SERVES 4-6

300g shortcrust pastry

(see page 248)

2 medium Bramley

apples

450g piece of unsmoked

back bacon, derinded

1 large onion, peeled and

roughly chopped

handful of flat -leaf

parsley, leaves only,

chopped

pinch of caster sugar

(optional)

sea salt and black pepper

2 tbsp plain flour

300ml medium dry cider

1 egg yolk, beaten,

to glaze

PIES AND SAVOURY TARTS 133