Fidget pie

Method

1. Butter the baking dish and heat the oven to 180°C fan/gas 6. Pour the stock into a large saucepan. Peel and cut the potatoes into 0.5cm slices, adding them to the stock as you go. When you’re finished, the stock should almost cover the potatoes. Bring to a simmer and cook for 8-10 minutes until just tender. Remove from the heat and set aside.
2. Meanwhile, put a large frying pan over a medium heat and add the splash of oil. Cook the bacon until starting to crisp at the edges, then transfer to a bowl. Heat the 1 tbsp oil and 1 tbsp butter in the same pan and fry the onions for about 10 minutes, or until soft and golden. Add a splash of water if they start to stick.
3. Add the garlic, fry for a few more minutes, then remove the pan from the heat.
4. Peel, core, quarter and finely slice the apple, then stir into the onions. Add the oregano, then put the pan back over a medium heat and fry for 3 minutes, stirring regularly. Add the flour, cook for another minute, then season with salt and pepper. Spoon half the onion mixture into the prepared dish, spreading it evenly over the base. Use a slotted spoon to transfer half the potatoes from the saucepan and arrange them over the top, then evenly scatter over half the bacon pieces. Repeat with the remaining onion mixture, potatoes and bacon, then pour over the stock left in the saucepan.
5. Brush the rim of the baking dish with egg, then cover with the pastry sheet and press it gently onto the rim. Trim away any excess, brush the top with egg and cut 2 small slits in the middle. Crimp around the outside with a fork. Bake for 30-35 minutes until puffed and golden.