Angel's Fidget Pie
The combination of savory and sweet, it's tangy but not too sweet. I served it with mixed vegetables and the photo of this recipe is on DQ's gallery! Hope you enjoy it! Angel x
Method1.Heat oven to 180c/fan 160c/ gas 4. Make the pastry by sifting the flours and a pinch of salt into a bowl. Rub the butter into the flour until it resembles breadcrumbs. Stir in come cold water, a dessertspoon at a time, until the pastry forms a ball, wrap the pastry in cling film and chill for 20 minutes.
2.Peel and cut the potatoes into chunks, cook in boiling water, depending on size of chunks until cooked through.
3.Cut the gammon into small chunks, then sauté in the pan for a few minutes until sealed. Add the cider to the pan, then simmer for 15 minutes until tender. The cider will reduce to a coating consistency.
4.Peel the apples and cut into small chunks, add to the gammon, then stir to coat the apples with the sauce. Cook for a further 2-3 minutes then remove the pan from the heat to cool.
5.Drain and mash the potatoes with the cream/crème fraiche, butter and mustard until smooth.
6.Remove the pastry from the fridge. Roll out and line a deep 20cm pastry case or 4 individual ones. Add the gammon mixture to the pastry case and top with the grated cheese. Pipe or spoon the mustard mash on the top.
7.Place on a baking sheet and bake for 25 minutes. Ensure that the pie is piping hot throughout before serving.
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