Fidget Pie

225g puff pastry

450g potatoes peeled and thinly sliced

1 large onion thickly sliced

1 large cooking apple peeled, cored and sliced

900g bacon chops – trimmed finely and diced

½ tbsp muscavado sugar

seasoning

dried mixed spice to taste

300ml vegetable stock

100g sugar

deep lasagne dish

This dish is best made up the day before it is needed with the exception of the pastry topping.

Method

Grease the dish and arrange half of the sliced potatoes on the base and half of the onions.

Lay the apples on the top and sprinkle on half of the bacon.

Sprinkle with sugar and repeat the layers, seasoning well.

Mix the herbs with the vegetable stock and pour over the pie filling.

Refrigerate until required.

Top off the pie with pastry and bake for 30 minutes at 200C gas mark 6. Reduce the heat to 180C gas mark 4 and bake for a further 30 minutes.