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Maison Travers

~ Living & Cooking in France

Maison Travers

Tag Archives: pie

Fidget pie

15 Monday Jan 2018

Posted by Nadia in General, Pork, Savoury Tarts and Quiches

≈ 20 Comments

Tags

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

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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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Tarte Normande aux Pommes / Normandy Apple Tart

29 Thursday Oct 2015

Posted by Nadia in Biscuits/cookies and cakes, General

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Tags

apple, Apple tart, Normandy, pie, tart, tarte aux pommes Normande

The next in my apple series is a delicious custard apple tart from Normandy.

 This apple tart is best served warm with whipped cream or vanilla ice cream. It can be kept a day or two and can be reheated before serving on the following day. I used a Pyrex dish, 24 cm / 9 inches. Feel free to use any kind of apples. I used a variety, some tart, some sweet.

Serves 6

Ingredients:
a 24 cm/ 9″ partially baked pâte brisé shell
500 g / 1 pound firm cooking apples
65 g / 1/3 cup sugar
1/2 teaspoon cinnamon
1 large egg
65 g / 1/3 cup sugar
30 g / 1/4 cup flour
120 ml / 1/2 cup whipping cream
3 tablespoon Calvados or cognac
Powdered sugar

Preparation:

Preheat oven to 190 C /  375 F
Peel, core and cut the apples into chunks
Toss them in a bowl with the sugar and cinnamon
Arrange them in the pâte brisé  shell
Bake for 20 minutes
Remove from the oven and let cool while preparing the custard cream
Beat the egg and sugar until mixture is thick and pale yellow
Add the flour, cream and Calvados
Pour the mixture over the apples
Return to the oven
Bake for 10 minutes
Remove, sprinkle heavily with the powdered sugar
Return to oven for 15 to 20 minutes
Serve warm
Enjoy!

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