Fidget pie

Tags

apples, british food, cider, fidget pie, pie, Pork, pork pie, Shropshire

No one knows exactly when this pie was invented, but it has been made for at least 400 years. This is a regional specialty from Shropshire in the UK. Fidget pie, probably the county’s best-known dish, was in danger of becoming a distant memory until recently. Only the elderly still had recipes or remembered fidget pie’s function as a portable meal in the hand for workers at harvest time.

There are a few variations but the basic ingredients remain consistent: gammon or ham, apples, cider cooked in a pastry, with potato and onions too. I have changed it up a little, as it is near impossible to find gammon in France, and I used minced or ground pork instead and it was delicious.

Serves 6

Ingredients:

Pastry
500g / 2 cups flour
1 teaspoon salt
140g / 5oz lard or butter
215ml / 7oz water
Knob of butter for the tin
1 egg, beaten
Filling
500g / 1lb minced pork
125ml / 1/2 cup medium cider (cidre brut)
1 teaspoon salt
8 sage leaves, finely chopped
1/2 teaspoon nutmeg
1 tablespoon light brown sugar
115g / 4oz unsmoked bacon or lardons, finely chopped
225g / 8oz grated onion
225g / 8oz peeled and grated apple, (I used pink lady)
1 large potato, grated

Preparation:

Heat oven to 200C/180C fan/400F
Place a sheet of parchment paper on a baking tray
Butter the sides of a 22cm / 9″ springform cake tin
Place the springform pan, without its base, on the baking sheet

To make the pastry, put the flour into a large bowl
Add with 1 tsp salt
Heat the lard or butter and the water in a medium saucepan until the butter or lard melts and the water is just simmering
Pour the hot liquid into the flour and stir with a wooden spoon or rubber spatula
When the mixture has comes together, tip it onto a floured surface and knead lightly to make a dough
Cover and set aside

To make the filling, mix the pork, cider, salt, sage, nutmeg and sugar together in a large bowl
Add the bacon, onion, apple and potato to the mixture and mix well – the best way to do this is with your hands
Be sure to squeeze all excess liquid out of your grated apple, onion and potato or else your mixture will be too wet

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

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 top with the beaten egg
Bake for 60 minutes then turn off the heat and allow the pie to cool in the oven for 30 minutes
Remove from oven and cool for about 60 minutes before serving
Delicious cold as well
Enjoy!

 

 

 

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Puff pastry maroille quiche

Tags

brunch, Cheese, lardons, leeks, lunch, maroille, puff pastry, quiche, tart

Maroilles is French, AOC approved, square cow’s milk cheese made in the Picardy and Nord-Pas-de-Calais regions of Northern France. The cheese gets its name from the village of Maroilles where it is still produced. It is also said that the cheese has been created in the 10th century by a monk, Maroilles in northern France. It is matured from five weeks to four months during which it is regularly washed with salt and water.

At four months, the ivory pâte is soft and oily. It has a powerful, pungent aroma suggestive of fermenting fruit and the flavour reminds of smoky bacon. Earthy notes of walnuts and mushrooms contrasted by a strong, pungent aroma are very typical of an aged Maroilles.

Makes 1 quiche, about 4 servings

Ingredients:

1 sheet puff pastry
250g / 9oz Maroilles cheese (1/2 cheese, with rind removed)
4 eggs
1kg / 1/2 pound leeks, (white and light green parts only)
225g / 8oz lardons or bacon – optional
200ml / 3/4 cup thick cream
30g / 2 tablespoons butter
Salt and freshly ground black pepper

Preparation:

Preheat the oven to 180C / 360F
Place the cheese in the freezer for a few minutes to firm it up and make slicing it easier
Cut the leeks finely
Over medium heat, melt the butter and gently sauté the leeks and lardons for about 15 minutes in a large skillet
Line a quiche pan, about 9″ / 23 cm with the puff pastry
Cut the Maroilles into small pieces
In a bowl, whisk the eggs lightly
Add the cheese. the cream, the salt and pepper and mix well
Add the leeks and lardons
Pour the mixture onto the puff pastry
Bake for about 30 minutes
Can be eaten hot or cold
Enjoy!

 

Tomato puff pastry tart

Tags

appetizer, brunch, cherry tomato, lunch, puff pastry, starter, tart, tomatoes

This is a perfect way to use those great tasting summer tomatoes. I have a glut of cherry tomatoes at the moment and so am always looking for ways to use them. Using frozen or store bought puff pastry makes this such a quick and easy recipe to put together.

Serves 3 to 4

Ingredients:

• 1 sheet puff pastry
• tomatoes, (I used about 40 cherry tomatoes)
• olive oil, about 1 tablespoon
• salt and freshly ground black pepper
• 1/4 cup fresh chopped herbs (I used basil and oregano)
• 1 heaped tablespoon strong Dijon mustard
• 1/3 cup  shredded mozzarella cheese
• 1/3 cup  grated Gruyere cheese
• 1/3 cup  grated Parmigiano Reggiano cheese

Preparation:

Preheat the oven to 200C / 400F
Cut the cherry tomatoes in half and place them cut side down on a paper towel and allow to drain for about 15 minutes (If using larger tomatoes, slice thickly and place on paper towel)
Toss the tomatoes in a bowl with some olive oil, salt, pepper and the chopped herbs
Place the puff pastry on a piece of parchment paper in a baking sheet
Prick the base of the pastry all over with a fork
Spread the mustard on the pastry leaving a small border around the edges
Sprinkle the cheeses over the mustard
Place the tomatoes, cut side up, so that their juice doesn’t make the pastry too soggy
Bake for 15 – 20 minutes until golden
Enjoy!