North Country Fidget Pie (G. R. Moore)
Generally fidget pie includes apples and bacon or ham so this North Country version is quite unusual. Fidget Pie is a traditional English recipe for a pie served in the fields to the workers busy bringing in the harvest. I can see why. The name fidget (or fidgety) pie, originates around Derbyshire andShropshire, in the middle of the country. The origins of the odd sounding name seem to have come from the fact that it originally was fitched, which means five sided in Anglo-Saxon.
250g plain flour
1 egg yolk
1 tablespoon of cold water
1 finely chopped onion
250g sausage meat
Pepper and salt
250g raw potatoes
Make the pastry by popping the flour, salt and margarine in a processor, whizz until the mix is like breadcrumbs then add the egg then the water, to make a firm dough. Wrap in clingfilm and allow to rest in the fridge for half an hour or more. Mix the chopped onion with the sausage meat, seasoning and bind with the beaten egg. If you are using frozen peas defrost and drain well, if you are using fresh- cook gently then drain.
Roll out the pastry and use 2/3 to line the base of a pie dish. Put in a layer of the sausage meat mix, then a layer of potatoes thinly sliced, season well then add the peas. Lightly beat the egg and pour over the filling. Use the remaining 1/3 of the pastry to form the lid, glaze using beaten egg. Heat the oven to 190oc/375of/gas5. Bake it in hot oven for 30 minutes reduce heat to moderate – 180oc/350of/gas4 and cook for further 15 minutes. Can be eaten hot or cold.