Fidget Pie

Shortcrust pastry:

Cut the butter into small chunks while it’s still cold and rub it into the flour and salt with clean hands. Once incorporated, add a little water at a time and knead to make a dough. Roll out into the shape of your pie dish and leave to rest while you make the filling.

Filling:

Slice the onion, apple and potato into fine slices, and fry in 1 tablespoon butter. Season with salt, pepper, and half of the mixed herbs and half of the cinnamon. Toss with a tablespoon of flour and dump unceremoniously into the waiting pie dish.

Then add the bacon to the pan, adding more butter or oil if necessary. Cook until coloured, seasoning with the other half of the mixed herbs and cinnamon, as well as salt and pepper. Add to the pie dish and muddle everything together.

Pour in the liquid stock mixture, whatever you’ve chosen to go with. Cut the remaining tablespoon of butter into four or five thin slices and dot over the pie filling.

Cover with the pastry, remembering to make a few steamholes. Trim the edges of the pastry and use these to decorate the pie. Brush the pastry with the tablespoon of milk.

Bake at 200ºF (390ºF) for thirty minutes, and serve.