It’s festival season again, and my cafe will once again be having a stall at a great one – the One World Festival in New Mills, Derbyshire. These were very popular last year and actually work very well as finger food! My recipe is a bit different to the original Homity pie recipe, as I have been posh and added asparagus, the sweetness of which counteracts the leeks perfectly.
Makes 6 Pies
For the pastry
150g wholemeal flour
150g plain flour, plus extra for rolling
170g butter, cut into cubes
1 large free-range egg, beaten
For the filling
900g baby new potatoes, cut into quarters
2 tbs sunflower oil
2 garlic cloves, crushed
2 tender leeks, sliced
Small bunch of fresh asparagus spears, roughly chopped
175g mature cheddar cheese, coarsely grated
2 tbs fresh parsley leaves, chopped
250ml double cream
Salt and pepper to season
1. To make the pastry, place the flour and butter in a food processor or mixer and blend until it turns to breadcrumb consistency. Mix in the egg to form a dough then divide into 6 pieces and roll out to line 5″ tins.
2. Preheat the oven to 200C.
3. Meanwhile, add the sunflower oil and butter to a large saucepan and gently saute the sliced leeks for 5 minutes until soft but not browned. Add the garlic and asparagus pieces and saute for a further 5 minutes. Set aside.
4. Cook the potatoes in boiling water until just tender. Drain and set aside.
5. In a large bowl, mix together the potatoes, leek and asparagus mixture, cheese and parsley. Season well and divide the mixture into the 6 pastry cases.
6. Carefully pour the cream over the pies and bake for 45 minutes, until lightly browned.
7. Leave to cool for 5 minutes then turn the pies out and serve with a green salad.