Paul Hollywood’s fidget pies.

fidget pies

Another long week end of quarantine home.

Pretty hard as we are in this situation from 16 of February and we are very tired of doing nothing except working.

My son did his homeworks, played a lot with his Xbox, then he is using the free time to learn how to cook.

Few days ago we made Bolognese sauce, today he helped me making the batter for a steamed pudding from an Irish cookbook then he make his first batch of tagliatelle using a rollpin.

He did pretty well, tonight we will eat them for dinner, seasoned with a lot of porcini mushrooms.

Maybe I am going to have a chef in the family sooner or later? 😀

Let’s talk about this lovely recipe: as usual Paul Hollywood never disappoints me and these pies have a perfect crunchy pastry and a lovely, tasty and not soggy filling.

I must apologize for the quality of the pics but I made only half portion and we ate them straight away.

After the dinner not a single pie left to take a proper pic but they are so tasty I wanted to post them as soon as possible.

They are made with cooked gammon: I cannot find it here in Italy ( and it’s not the moment to wander around looking for something!) so I used bacon.

Here you are the recipe, I hope to write again soon, in a better situation than this!

Paul Hollywood’s fidget pies.

Servings: 12


For the pastry:

  • 300 g plain flour
  • 1 pinch salt
  • 75 g cold unsalted butter, diced
  • 75 g cold lard, diced
  • 4 tbsp ice cold water
  • 1 egg ( for brushing)

For the filling:

  • 200 g potato
  • 1 small onion
  • 275 g cooked gammon ( or bacon)
  • 1 small cooking apple
  • 2 tbsp chopped parsley
  • 1 1/2 tbsp cornflour
  • 100 ml dry cider
  • salt and pepper


For the pastry:

  • Put flour and salt in a big bowl, add lard and butter and combine using fingertips or a mixer until you have fine crumbs.
    Add water enough to form a smooth dough, do not overwork it.
    Wrap in cling film and let it chill in fridge for 30 minutes.
  • Heat the oven to 200°C, cut of 1/3 of the dough and use the rest to line a muffin tin ( 12 holes)

For the filling:

  • Peel and thinly slice the potato, make a layer in each pie case.
    Add a layer of onions, season with salt and pepper then add cooked gammon or bacon ( I sautee the bacon in a pan before using it).
    Add then a layer of thin apple slices and a final layer of potato.
    Sprinkle with parsley.
    Combine cider with cornflour and pour 2 tablespoons of this in each pie case.
  • With the leftover dough make 12 circles to close the pie holes, seal the edges using a little water if needed.
    Make a cut in the middle to let the steam escape.
    Brush pies with the light beaten egg.
  • Bake for about 30-35 minutes until the pastry is crisp and golden.
    Let the pies rest for about 10 minutes then remove from the muffin pan.
    Serve hot and cold.
Paul Hollywood's fidget pies.

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