Attingham Fidget Pasty

How to make the Midlands' own delicious equivalent of a Cornish pasty.

Main courses
Fidget Pasty at Attingham Park, Shropshire
  • Preparation time 30 minutes (prep. time)
  • Cooking time 30 minutes (cooking time)
  • Serves 8


  • 580g puff pastry - cut into 8 x 14cm squares


  •     230g diced (1.5cm) cooked ham
  •     230g diced (1.5cm) eating apple
  •     230g finely diced onion
  •     8g roughly chopped fresh sage

White Sauce:

  •     50g flour
  •     50g butter
  •     300ml pint whole milk
  •     300ml vegetable stock
  •     Black pepper


  1.     Lightly sweat the onions without colouring, before then adding the sage and leaving to cool.
  2.     Prepare the white sauce and then leave to cool.
  3.     In a large mixing bowl combine the ham, apple, sage, onion and white sauce.
  4.     Adjust the seasoning if required.
  5.     Put 86g of mixture into the middle of each pastry square.
  6.     Brush the edges of the pastry with milk.
  7.     Fold the pastry in half to make a triangle & crimp the edges.
  8.     Before cooking brush over the pastry with whole milk.
  9.     Cook at 200°c until golden brown.