Tuesday, 3 September 2013

Fidget pie

Hello, I made a week ago a fidget pie. It tasted a bit weird to me, but it wasnt bad. Here's the recipe:

For the shortcrust pastry:
300g plain flour
200g butter
2 eggs
Beaten egg, to glaze

For the filling:
650g sliced potatoes
25g butter
1 onion
2 tbsp plain flour
200ml perry or cider
1 tbsp grainy mustard
2 tbsps chopped tarragon
3 tbsps double cream
3 ripe pears
300g thickly sliced ham

1. First the pastry. Put the flour in a bowl. Add the butter and stir it into the flour. Add the egg yolks and 100ml cold water, and mix them in with a round-bladed knife, pushing the mixture together into a firm ball of dough with your hands. Add a little more water, if the dough is too dry and crumbly. Wrap in clingfilm and chill for at least 30 minutes. 
2. Preheat oven to 180 C degrees. Reserve 200g of the pastry. Roll out the remainder on a floured surface and use to line the base and right up the sides of a 20cm springform tin. Let the edges overhang the top of the tin and mould the pastry to fit the sides.
3. Line the pastry case wirh greaseproof paper and baking beans, or beans reserved for baking blind, and bake for 20 minutes. Leave to stand for a few minute before removing the paper and beans.
4. For the filling, put the potatoes into a pan of boiling salted water, return them to the boil and cook for 3 minutes. Drain.
5. Melt the butter in a saucepan and fry the onion for 3 minutes. Blend in the flour and cook, stirring, for 1 minute. Remove from the heat and blend in the perry or cider, mustard, tarragon and cream. Return the mixture to the heat and cook, stirring until thickened and bubbling.
6. Quarter, core and slice the pears. Layer a third of the potatoes, ham and pears in the pastry case and spoon over a third of the sauce. Repeat twice more, making three layers.
7. Brush the pastry edge with beaten egg. Roll out the remainder pastry and position it to form the lid, pressing it firmly around the sides. Press the tines of a fork around the rim. Carefully trim the excess pastry and use to make leaves to decorate, then cut a cross in the top. Brush with beaten egg and bake for 1 to 1 and a quarter hours, or until deep golden, re-glazing the top halfway through cooking. Leave to cool in the tin for 15 minutes before serving the pie.

This recipe was taken from Country Homes and Interiors September 2013 issue.

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