Wessex Pork
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FIDGET PIE

Serves 4 - 6

  

Ingredients
8 oz (220g) fat belly pork
12 oz (330g) lean pork
4 oz (110g) dry cured bacon
Parsley, thyme and mace
Salt and pepper
2-4 tbsp fine breadcrumbs
1 grated apple
1 grated onion
1 grated potato
4 oz (110g) frozen peas
1 lb (450g) puff pastry
1 egg beaten

Method
Mince the uncooked meat. Season with parsley and thyme, salt and freshly ground pepper. Add some mace, but the predominant seasoning should be herbs, and add the breadcrumbs.

Line a 9" (23 cm) pie dish with just over half the pastry and brush with the beaten egg. Layer the mince mixed with frozen peas, grated apple, onion and potato. Cover with the rest of the pastry, decorate, knock up the edges and brush with beaten egg and water glaze.

Bake in a hot oven for 15 min at 220°C, 425°F, gas mark 7. Reducing the temperature to 180°C, 350°F, gas mark 4 for a further half an hour to an hour.