Fidget Pies

Makes 12

300g plain flower
a pinch of salt
75g cold unsalted butter, diced
75g cold lard, diced
about 4 Tbsp ice-cold water
1 egg, lightly beaten, to glaze
1 200g potato
1 small onion, thinly sliced
275g cooked gammon ham, diced
1 small cooking apple, peeled, cored, and thinly sliced
2 Tbsp chopped parsley
1 1/2 Tbsp cornflour corn starch
100ml dry cider
salt
pepper

To make the pastry, put the flour and salt into a large bowl, add the butter and lard and rub them in with your fingertips until the mixture resembles fine breadcrumbs.

Gradually mix in enough water to form a dough.

Knead briefly until smooth; do not overwork it.

Warp in cling film and chill for 30 minutes.

Heat the oven to 200°C 400°F.

Cut off a third of the pastry and set aside for the pie lids.

On a lightly floured surface, roll the larger portion into a cylinder.

Cut into 12 even slices and roll each into a 10cm about 4 inch circle, about 3mm 1/8 inch thick.

Use these to line a muffin tray.

Roll out the other portion of pastry to a 2mm 1/16 inch thickness.

Cut 12 lids using a 7.5cm about 3 inch cutter.

Put the cornflour in a small bowl and slowly stir in the coder, keeping the mixture smooth.

Peel and thinly slice the potato.

Arrange a layer of potato slices in the base of each pie case, cutting them to fit as necessary.

Add a layer of onion.

Season with a little salt and pepper.

Divide the gammon between the pastry cases.

Add 2 tsp of this liquid into each pie.

Add a layer of apple slices.

Put a final layer of potato on top.

Sprinkle the chopped parsley on top.

Dampen the rim of the pastry with a little water and top each pie with a lid, pressing down well to seal the edges.

Make a small slit in the top of each pie and brush with beaten egg.

Bake for 30-35 minutes, until the pastry is crisp and golden.

Leave to cool in the tin for 10 minutes.

Run a knife around the edge of each pie and turn out.

Serve hot or cold.

Hollywood, Paul. Paul Hollywood's British Baking. Page 106. London: Bloomsbury, 2014.