Shropshire Fidget Pie - cooking recipe

Ingredients

3 medium potatoes, peeled and finely sliced
2 onions, peeled and sliced
2 cooking apples, peeled, cored and sliced
3 slices sweetcure ham, de-rinded and cut into strips
1 1/2 ounces butter
1 tablespoon brown sugar
salt and black pepper
1/2 teaspoon ground nutmeg
1/4 pint pork stock or 1/4 pint vegetable stock
8 ounces prepared shortcrust pastry
milk or beaten egg, to glaze

Preparation

Set oven to 350 degrees Fahrenheit or Mark 4.
Lightly fry the sliced potatoes, onions and apples in the butter until just golden.
Remove with a slotted spoon and keep warm.
Place the ham in the pan and fry lightly in the remaining fat.
Layer the ham and the potatoes, onions and apples in a 1 1/2 to 2 pint pie dish, seasoning with sugar, salt, pepper and nutmeg.
Pour on the stock.
On a lightly floured surface roll out the pastry and cover the pie, trimming the edges.
Make a steam hole and decorate with the trimmings.
Brush with milk or beaten egg to glaze.
Bake for 30 minutes, then reduce oven to 325 degrees Fahrenheit or mark 3 for a further 10 to 15 minutes, until the pie is golden brown.
Traditionally this pie is not served with vegetables, but carrots or cabbage can be served if desired.