Guest Chef Steven’s Favourite Recipe: Fudge-it Pie

admin Food and drink

Guest chef Steven Carter-Bailey, finalist of the Great British Bake Off 2017, has provided the Festival with some if his favourite recipes. Here we have:

Fudge-it Pie

This recipe is a take on the classic, fidget pie. When discussing it with my Mother, I noticed that I didn’t have all of the ingredients I needed so she suggested I fudge it together, hence the name.

Pastry;

  • 500g plain flour
  • 200g unsalted butter, cold
  • 2 tsp salt
  • Ice cold water

Filling;

  • 3 tbsp semolina
  • 450g potatoes, sliced thickly
  • 150ml double cream
  • 1 tbsp Dijon mustard
  • 150 blue cheese
  • 300g brambly apple, peeled and sliced
  • 1 large red onion
  • 2 tbsp dark brown sugar
  • 200ml dry cider
  • 375g pork sausage meat
  • 8 leaves of fresh sage
  • 1 egg, beaten
  • salt and pepper

Instructions:

  1. Preheat your oven to 180 degrees c
  2. Start by rubbing the butter into the flour and salt until you have a breadcrumb consistency. Add table spoons of ice cold water and bring the pastry together into a ball. Turn the pastry out onto the surface and knead until smooth. Wrap in cling film and refrigerate for 20 minutes.
  3. Take the sliced potatoes and boil in a large saucepan for 10 minutes until slightly soft.
  4. Peel and slice the onion and fry over a medium heat in a little oil for 15 minutes until soft. Season and add the sugar. Once the sugar has dissolved, pour over the cider and reduce by half. Remove from the heat and allow to cool
  5. Chop up the sage and add to the sausage meat along with the onion mix and set aside.
  6. Peel and slice the apple and set aside.
  7. To a bowl, add the cream, Dijon mustard and season. Drain the potatoes and add them to the bowl – stir to combine.
  8. Remove the pastry from the fridge and roll out 2/3 of this to the thickness of a pound coin. Line the base and sides of a 28cm loose bottom flan dish and trim the excess. Line with baking paper and bean and blind bake for 15 minutes. Remove the parchment and beans a bake for a further 5 minutes.
  9. Layer the pastry shell with half of the potato mix followed by half of the apple. Layer the sausage meat and repeat the potato and apple mix.
  10. Roll out the remaining pastry and brush the edges of the pie with beaten egg. Cover the pie with its lid and crimp the edges, Brush the pie with beaten egg and bake for 1 hour.
  11. Remove the pie from the oven and serve warm with salad or cold with pickles and boiled egg.