Yorkshire Recipes

Main Meals

Medley Pie (Yorkshire Version)

A Medley Pie, as the name implies, is a pie containing a mixture of ingredients, often left-over meats, typically bacon, other pork or lamb, and a mix of vegetables.  Its origins appear to be in the Midlands of England, rather than Yorkshire, but, of course, because it is a ‘medley’ each region can bring its own twist to it.

Here’s a version presented by Mary Hanson Moore in her book, ‘A Yorkshire Cookbook’.  It keeps things simple and combines both savoury and sweeter ingredients that blend well together: the sharpness of the apple offsets the saltiness of the bacon. The pie can be served warm or cold and works well as a summer dish with a salad accompaniment.


  • 6 slices of thick cut fatty bacon
  • 2 onions, sliced
  • 1 dessertspoon of dried sage
  • 2 apples, peeled and quartered  (sharper tasting cooking apples work well in this recipe)
  •  Around two tablespoons of water
  • Shortcrust pastry


  1. Line a pie dish with the bacon, cover with the sliced onions and add the sage
  2. Cover with the cut apples
  3. Add the water, cover with shortcrust pastry and bake in a moderate to hot oven until browned.



Source:  Mary Hanson Moore. A Yorkshire Cookbook (1980) David & Charles.

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