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| >FIDGET PIE with pea and parsley sauce |
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| FRIDAY |
Makes 1 large pie or 4-6 saucer pies. Serve with creamy mash and pea & parsley sauce.
30g butter
1 large red onion, finely chopped
3 Cox’s apples, washed (with the skin left on), quartered, cored and each quarter cut in half
1 bay leaf
1 tablespoon fresh thyme leaves
25g plain flour
200ml Bridge Farm Kingston Black cider
300ml milk
3 tablespoons double cream
Freshly ground black pepper
2 x 135g pre-packed Dorset Farms Honey Smoked Ham, torn into large strips
2tsp Dijon mustard
1 x 375g Dorset Organic Puff or Shortcrust pastry
1 egg, beaten
1 x large, shallow pie dish approx. 23cm diameter
1. Heat the butter in a shallow pan. Add the onion and cook gently over a medium heat for 5 minutes.
2. Stir in the apples, bay and thyme and cook for 3-4 minutes. Sprinkle over the flour, stir and cook for 1 minute.
3. Splash in the cider and pour in the milk. Bring up to the boil and simmer for 4-5 minutes, stirring continuously, until thickened. Add the cream and season to taste with black pepper.
4. Stir in the strips of ham and mustard. Pour into a large, shallow pie or ovenproof dish and set aside to cool slightly.
5. Pre-heat oven to 200C/400F, Gas Mark 6.
6. On a lightly floured surface, roll out the pastry slightly larger than the pie dish. Lightly wet the rim of the pie dish with a little water. Lay over the pastry and trim to fit the pie dish. Brush well with beaten egg.
7. With a small, sharp knife cut a cross in the centre of the pie, place on a baking tray and cook for 25-30 minutes or until pastry is golden and puffed. Serve with creamy mashed potatoes and pea and parsley sauce.
Pea and parsley sauce
• Heat 2tbsp olive oil in a pan, add 1 chopped onion and cook over a medium heat for 10 minutes until softened. Add 175g frozen petit pois and 200ml vegetable stock and a splash of white wine.
• Season well, bring to the boil, reduce heat and simmer for 2 minutes. Stir in 5tbsp roughly chopped flat leaf parsley and cook for 1 minute.
• Place in a blender and carefully whiz until smooth. Season to taste.
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| Serves 4 -6 |
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