Paul Hollywood’s Fidget Pies: British Pork, Apple and Cider Pies

Fidget pies are a traditional British savoury bake with a rather unusual combination of ingredients: potatoes, onions, bacon, apples and cider, all wrapped in a buttery pastry crust.

This recipe comes from Paul Hollywood, and it’s a lovely example of British comfort food. The sweetness of the apple, the savoury bacon and the cider come together in a surprisingly delicious filling, making these little pies perfect for a lunch, a picnic or a casual dinner with friends.

I made them on a Friday, and they disappeared so quickly that there wasn’t a single one left to photograph! I’ll admit I didn’t put much effort into the photos that day, but the pies were so good that I wanted to share the recipe anyway.

Paul Hollywood’s Fidget Pies Recipe

These individual British pies are filled with thinly sliced potatoes, onion, bacon and apple, with cider adding moisture and flavour. The homemade pastry makes them wonderfully crisp and golden.

Yield: 12 individual pies
Prep time: 35 minutes
Resting time: 30 minutes
Cooking time: 30–35 minutes

Ingredients

For the pastry

• 300 g all-purpose flour

• A pinch of salt

• 75 g cold butter, diced

• 75 g cold lard

• 4 tablespoons cold water

• 1 egg, beaten, for brushing

For the filling

• 200 g potatoes

• 1 medium onion

• 275 g bacon, diced, or cooked ham

• 1 Granny Smith apple

• 2 tablespoons chopped fresh parsley

• 1½ tablespoons cornstarch

• 100 ml apple cider

• Salt and freshly ground black pepper

Method

1. Make the pastry. Put the flour and salt in a large bowl. Add the cold butter and lard, then rub them into the flour with your fingertips, or use a food processor, until the mixture resembles fine breadcrumbs.

2. Add the cold water gradually and mix until a smooth dough forms. Avoid overworking it. Wrap the dough and refrigerate for 30 minutes.

3. Prepare the muffin tin. Preheat the oven to 200°C (400°F). Set aside about one-third of the pastry for the lids. Roll out the remaining dough and use it to line 12 muffin-tin cups, leaving the pastry edges high enough to seal the pies later.

4. Prepare the filling. Peel the potatoes and slice them very thinly, preferably with a mandoline. Thinly slice the onion and apple as well. If using bacon, fry it until lightly browned; if using cooked ham, dice it and set it aside.

5. Assemble the pies. Place a layer of potato in the bottom of each pastry case, followed by a little onion. Season with salt and pepper, then add the bacon or ham and a few thin slices of apple. Finish with another layer of potato.

6. Mix the apple cider with the cornstarch until smooth. Pour approximately 2 tablespoons of the mixture into each pie, then sprinkle with chopped parsley.

7. Roll out the reserved pastry and cut out 12 lids. Place one on each pie, trim if necessary, and press the edges together to seal. Make a small slit in the top of each pie to allow steam to escape.

8. Brush the pastry lids with beaten egg and bake for 30–35 minutes, until the pastry is golden brown and crisp.

9. Leave the pies to cool in the tin for 10 minutes before carefully removing them. Serve warm or cold.

Notes

• Bacon or ham? Bacon gives the filling a deeper, savoury flavour, while cooked ham makes a milder version.

• Choose a firm apple. Granny Smith works particularly well because its tartness balances the richness of the meat and pastry.

• Make ahead. These pies can be prepared in advance and served warm or cold, making them convenient for picnics, packed lunches and informal gatherings.