Fidget pie

• plain flour↗500g g

  plus extra for dusting

• lard↗140g g
• butter↗

  for the tin

• egg↗1

  beaten for glazing

• minced pork↗500g g
• medium English cider125ml ml

  try Gwatkin

• sage↗

  leaves, finely chopped

• ground mace¼ tsp tsp
• brown sugar↗1 tbsp tbsp
• unsmoked bacon↗100g g

  finely chopped

• grated onion225g g
• peeled, grated apple225g g

  - half cooker, half eater is best

• large potato↗1

  grated

Step-by-step instructions

1. 1

   To make the pastry, tip the flour into a large bowl with 1 tsp salt. 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.

2. 2

   To make the filling, mix the pork, cider, 1 tsp salt, sage, mace and sugar together in a large bowl. 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.

3. 3

   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. Roll remaining pastry to form a lid large enough to cover the pie. Set aside.

4. 4

   Put filling in the pie case and push down well. Brush the pastry case’s edges with a little water and cover with the lid. Crimp the edges together and brush the whole with the beaten egg. Bake for 1 hr then turn off the heat and allow the pie to cool in the oven for 30 mins. Remove from oven and cool for 1 hr before eating.