Fidget Pie

This is a recipe based loosely on a TV program I saw, the fact that I cooked this first on St David's Day - hence the leeks - and what was in the fridge!  I made 5 pies with this recipe.

I believe fidget pie is originally a recipe from Shropshire.

Ingredients
Shortcrust pastry
4 large potatoes
1 tsp wholegrain mustard
1 tbsp butter X 2
4 tbsps milk
3 small apples (I used fuji as they are tart)
1 leek
handful of chopped ham or cooked gammon
handful of mozzarella cheese (or cheddar if you prefer a tangier taste)
sprinkle of oregano (or sage if you prefer)

Method
Boil the potatoes until done and drain.  return to the saucepan, add 1 tbsp butter, mustard and milk and mash until smooth.  Fill a plastic (piping) bag with all the mashed potatoes. Set aside.

Peel and chop the apples into small pieces.  Over a low flame, stir the apples in a saucepan until they soften and the edges brown.  Set aside. 

Chop 2/3 of a large leek lengthwise and then diagonally into thin strips.  In a frying pan, saute the leeks in 1 tbsp butter until starting to brown.  Set aside.

Pre-heat the oven to 180C fan forced (200C). Line the bottom of 5 individual pie tins with circles of baking paper.  Roll out pastry and gently push into the tins and trim the edges.  With a fork, prick some holes into the base of each pastry case, then put the tins in the freezer for 5 mins. This will stop the pastry from bubbling when you pre-cook the pastry cases.

Put the pastry cases in their tins into the oven and bake for 5 mins.  Remove to a flat surface.  add a layr of apple to each case.  Then add a layer of leeks and ham and finally a layer of cheese.  The layers will be higher in the middle than at the edges.  Pipe the potato mixture to form the lid of each pie, starting at the edge and circling inwards to form a cone.

Bake in the oven for 30 - 40 mins until gloden brown.

Remove the pies by sliding a knife around the edge of the pie to dislodge it from the sides.