HUNTINGDON FIDGET PIE

Preparation Method :

• To make the pastry, sift 225 g of the flour and a pinch of salt into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Add just enough water to mix to a firm dough.
• Gather the dough into a ball and knead lightly. Wrap the dough in foil and chill in the refrigerator for 30 minutes.
• Meanwhile, combine the bacon, onion and apples in a 568 ml pie dish. Add the parsley and season to taste.
• Blend the remaining flour with the cider, a little at a time, then pour into the pie dish.
• Roll out the pastry. Cut out a thin strip long enough to go around the rim of the pie dish.
• Moisten the rim with water and place the pastry strip on the rim. Press down lightly all the way round.
• Moisten the strip of pastry, then place the lid on top and press to seal. Knock up and flute the edge.
• Make a diagonal cross in the centre almost to the edges of the dish, then fold the pastry back to reveal the filling.
• Brush the pastry with the egg. Bake at 190°C (375°F) mark 5 for about 45 minutes or until the pastry is golden and the filling is cooked.
• Serve the pie hot with a green vegetable or cold with salad.