Recipes · British · Pies
Fidget Pie (Shropshire Gammon, Onion and Pear Pie)
One serving has 631 kcal and 23 g protein, and at least a fifth of a woman's daily need of thiamin (82%), pyridoxine (66%), manganese (58%), selenium (58%), vitamin C (54%) and niacin (49%). Ready in 100 minutes.
- Preparation: 30 min
- Cooking: 70 min
- Makes: 1 serving (491 g)
- Difficulty: Medium
- Diets: Dairy-free
- Contains: celery, egg, gluten, honey, pork, poultry
Ingredients
- 150 g Potatoes
- 50 g Onion, thinly sliced
- 80 g Firm pears
- 80 g Cooked gammon or thick-cut ham
- 3 g Plain flour
- 0.3 g Dried sage
- 0.2 g Black pepper
- 60 g Chicken stock
- 6 g Honey
- 55 g Shortcrust pastry
- 6 g Egg, beaten, to glaze
Method
- Makes 4 servings in a 1.2 litre pie dish; the amounts are for one serving, so multiply every ingredient by 4. Heat the oven to 200 °C (400 °F). Peel the potatoes and slice them about 5 mm thick, and peel, core and slice the pears.
- Cut the gammon into 2 cm cubes and toss it with the flour, sage and pepper; it is salty enough to need no salt.
- Layer the potatoes, onion, gammon and pears in the dish, starting and finishing with potato. Warm the stock with the honey until it dissolves and pour it over.
- Roll out the pastry a little larger than the dish, dampen the rim, lay the pastry over and press it down to seal; trim, crimp, cut a steam hole in the middle and brush with beaten egg.
- Bake for 20 minutes, then lower the oven to 170 °C (340 °F) and bake 40 minutes more, covering the top loosely with foil if it browns too fast, until a skewer pushed through the hole meets tender potato. Rest for 10 minutes before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 631 kcal | 30% |
| Carbohydrates | 79 g | |
| Water | 357 mL | |
| Fiber | 9.7 g | 33% |
| Protein | 23 g | 48% |
| Tryptophan | 0.22 g | |
| Threonine | 0.69 g | |
| Isoleucine | 0.73 g | |
| Leucine | 1.3 g | |
| Lysine | 1.2 g | |
| Methionine | 0.39 g | |
| Cystine | 0.26 g | |
| Phenylalanine | 0.76 g | |
| Tyrosine | 0.55 g | |
| Valine | 0.91 g | |
| Histidine | 0.54 g | |
| Fat | 25.6 g | |
| Monounsaturated | 11.6 g | |
| Polyunsaturated | 5.5 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 5.1 g | |
| Saturated | 5.1 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 69.7 mg | |
| Calcium | 72.7 mg | 7% |
| Copper | 0.41 mg | 46% |
| Iron | 4.2 mg | 23% |
| Magnesium | 74.8 mg | 24% |
| Manganese | 1.1 mg | 58% |
| Phosphorus | 297 mg | 42% |
| Potassium | 1,149 mg | 24% |
| Selenium | 32.1 µg | 58% |
| Sodium | 1,023 mg | |
| Zinc | 2.1 mg | 27% |
| Thiamin (vitamin B1) | 0.9 mg | 82% |
| Riboflavin (vitamin B2) | 0.46 mg | 42% |
| Niacin (vitamin B3) | 6.9 mg | 49% |
| Pantothenic acid (vitamin B5) | 1.1 mg | 22% |
| Pyridoxine (vitamin B6) | 0.86 mg | 66% |
| Folate (vitamin B9) | 94.5 µg | 24% |
| Cobalamin (vitamin B12) | 0.39 µg | 16% |
| Choline | 117 mg | 28% |
| Vitamin A | 11.9 µg | 2% |
| Vitamin C | 40.1 mg | 54% |
| Vitamin D (D2 + D3) | 28.1 IU | 5% |
| Vitamin E | 0.45 mg | 3% |
| Vitamin K | 19.6 µg | 22% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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