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Paul Hollywood's fidget pies.

Servings: 12

Ingredients

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

Instructions

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.