Recipe of the Week – 6th December 2015 – Pulse Cafe Homity Pies

   
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!

Makes 6

Ingredients

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

Method

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.

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