Huntingdon fidget pie

Ingredients

Gammon:

• 600 g gammon
• 1.5 litres cider
• 1 onion halved
• 4 cloves
• 1 bay leaf
• Short Crust Pastry
• 225 g plain flour – sifted
• Pinch of salt
• 50 g lard – cubed
• 50 g butter – cubed
• 1 cup cold water

Filling:

• 50 g butter
• 1 onion (approx 75 g), finely chopped
• 1 large potato (approx 250 g), peeled and diced into approx 2-3mm cubes
• 200 ml cider
• 1 large cooking apple (approx 250 g), peeled and diced into approx 2-3mm cubes
• 1 tablespoon parsley, finely chopped
• 1 teaspoon fresh sage, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• Salt and pepper
• Egg white

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Preparation

• Put the gammon, onion, cloves and bay leaf in a large stock pot. Cover with the cider and bring to the boil, simmer for 1 hour (or 1 hour per 1kg + 20 minutes).
• While the gammon is cooking you can make the pastry. Rub the lard and butter into the flour and salt to until the mixture is like fine breadcrumbs. Sprinkle enough water over the crumbs to bring the pastry together, but not too wet. Knead lightly on

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