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
- Line a pie dish with the bacon, cover with the sliced onions and add the sage
- Cover with the cut apples
- 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.