Fidget pie

Ingredients

• 500 g flour plain for dusting
• 8 servings butter for the tin
• 1  eggs beaten for glazing
• 500 g fatty pork minced
• 125 ml cider english
• 4  sage leaves finely chopped
• 0.3 tsp mace 
• 1 tbsp brown sugar 
• 100 g unsmoked bacon finely chopped
• 225 g onion grated
• 225 g apple - half cooker grated peeled
• 1 large potatoes grated
• 140 g lard 
• 140 g lard 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• cake form
• wooden spoon

Directions

1. To make the pastry, tip the flour into a large bowl with 1 tsp salt.
2. Heat the lard and 210ml of water in a medium saucepan until the lard melts and the water is just simmering. Carefully pour the hot liquid into the flour and stir together with a wooden spoon. When the mixture has comes together, tip it onto a floured surface and knead lightly to make a dough. Cover and set aside.
3. To make the filling, mix the pork, cider, 1 tsp salt, sage, mace and sugar together in a large bowl.
4. Add the bacon, onion, apple and potato to the mixture. Once again mix really well the best way to do this is with your hands.
5. Heat oven to 200C/180C fan/gas
6. Place a 22cm springform cake tin, without its base, on a baking sheet. Line the bottom of the tin with a layer of greaseproof paper and butter the sides well. On a lightly floured surface roll out two-thirds of the pastry to a large circle and use it to line the cake tin, allowing the pastry to overlap the rim slightly. Trim off any excess.
7. Roll remaining pastry to form a lid large enough to cover the pie. Set aside.
8. Put filling in the pie case and push down well.
9. Brush the pastry cases edges with a little water and cover with the lid. Crimp the edges together and brush the whole with the beaten egg.
10. Bake for 1 hr then turn off the heat and allow the pie to cool in the oven for 30 mins.
11. Remove from oven and cool for 1 hr before eating.