Recipe of the Week – 27th June 2016 – Homity Pies


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

Ingredients

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

25g butter

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

Method

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.

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