It was a bit of a first for me at the cafe this week – I realised that after 26 years of being a veggie, I had never made a Homity pie, so sought to address it! There seem to be many varying recipes available, so I thought I would experiment a bit and came up with these, and very popular they were too!
For the Pastry
200g wholemeal flour
100g cold butter, cut into small cubes
1 egg, lightly beaten
A pinch of salt
4 tbs cold water
For the Filling
1 large leek, thinly sliced
1 onion, cut into thin rings
2 garlic cloves, crushed
4 tbs extra virgin olive oil
600g baby potatoes, quartered
2 tsp dried thyme
Small handful of fresh parsley, finely chopped
200ml double cream
100g extra mature cheddar cheese, grated
100g Stilton cheese, crumbled
1 tsp whole grain mustard
Salt and black pepper
1. Preheat the oven to 200C. To make the pastry, put the butter, flour, egg, water and salt in a food processor and blitz to combine before gently kneading to form a ball. Wrap this in cling film and chill in the fridge until ready.
2. Meanwhile, place the potatoes in a large pan of salted water and bring to the boil. Simmer for 5 minutes then drain.
3. Heat the oil in a large saucepan and add the leek, garlic and onion. Simmer gently covered for 10 minutes, add the herbs, stir and simmer for a further 5 minutes.
4. In a large bowl mix the drained potatoes with the leek and onion mixture, add the cream, mustard and Stilton, season, and combine well.
5. Roll out the pastry and cut into 8″ diameter circles. Place in 6 quiche tins, fill each with baking beads and blind bake for 10 minutes. Remove from the oven and allow to cool.
6. Place the potato mixture in the cooled pastry cases and top with a generous amount of the grated cheese.
7. Bake for 15 minutes, until the cheese is beginning to turn brown.
8. Serve hot or cold with a side salad.