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Fidget Pie

1. Heat the butter in a shallow pan. Add the onion and cook gently over a medium heat for 5 minutes.

2. Stir in the apples, bay and thyme and cook for 3-4 minutes. Sprinkle over the flour, stir and cook for 1 minute.

3. Splash in the cider and pour in the milk. Bring up to the boil and simmer for 4-5 minutes, stirring continuously, until thickened. Add the cream and season to taste with black pepper.

4. Stir in the strips of ham and mustard. Pour into a large, shallow pie or ovenproof dish and set aside to cool slightly.

5. Pre-heat oven to 200C/400F, Gas Mark 6.

6. On a lightly floured surface, roll out the pastry slightly larger than the pie dish. Lightly wet the rim of the pie dish with a little water. Lay over the pastry and trim to fit the pie dish. Brush well with beaten egg.

7. With a small, sharp knife cut a cross in the centre of the pie, place on a baking tray and cook for 25-30 minutes or until pastry is golden and puffed. Serve with creamy mashed potatoes and pea and parsley sauce.
Skills Covered
30g butter
1 large red onion, finely chopped
3 Cox’s apples, washed (with the skin left on), quartered, cored and each quarter cut in half
1 bay leaf
1 tablespoon fresh thyme leaves
25g plain flour
200ml Bridge Farm Kingston Black cider
300ml milk
3 tablespoons double cream
Freshly ground black pepper
2 x 135g pre-packed Dorset Farms Honey Smoked Ham, torn into large strips
2tsp Dijon mustard
1 x 375g Dorset Organic Puff or Shortcrust pastry
1 egg, beaten
1 x large, shallow pie dish approx. 23cm diameter
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