Huntingdon Fidget Pie

The Huntingdon Fidget pie is a local variation of the fidget pie, a traditional snack popular across the Midlands with other variations including the more well-known Shropshire fidget pie. The essential ingredients are bacon or ham and apples inside a pastry case. The addition of cider and onions is also fairly common, adding to the flavour and moisture of the pie. Traditionally it has a distinctive hole in the top, where the pastry has been folded back to reveal the filling, and can be eaten hot or cold. The pie was traditionally served to workers during harvest when there was an abundance of apples available. The people of Cambridgeshire were quite late in using potatoes as part of their staple diet, and so were more reliant on pastry and wheat, meaning pies were more commonly eaten.

Ingredients makes 4 individual pies

• 500g Shortcrust pastry, thawed if frozen
• 450g Streaky bacon
• 300g Onions, chopped
• 450g Cooking apples, peeled, cored and sliced
• Generous handful of fresh sage leaves, roughly chopped
• 150ml Cider
• Seasoning
• Beaten egg to glaze

Method

1. Preheat oven to 200°C/400°F/Gas Mark 6.
2. De-rind bacon, chop and mix with diced onions and apple, season with salt, pepper and fresh sage.
3. Divide filling between 4 individual pie dishes or into one large dish. Pour in the cider.
4. Roll out pastry to fit large enough to cut out four pie tops and place over dishes, pressing the edges well to seal.
5. Cut a cross in the centre of each pie and fold back the triangles to expose the filling.
6. Brush tops with beaten egg and bake for 25 minutes until pastry is golden brown and filling bubbling, serve hot.