A lovely buttery pastry filled with potatoes, onion and other seasonal vegetables. It is one of my families favorites because it is pure comfort food, but it is also a great meal for those on a budget or if you have any vegetables that need to be used up.
A traditional homity pie is leeks, potato and cheese but I like adding a few more vegetables for flavor and variety.
When making the pastry make sure that you handle this, after the rubbing in the butter stage, as little as possible, as too much handling makes for a rubbery pastry. I find that blind baking (prebaking) the pastry stops the bottom from being soft.
Use a good quality mature cheddar cheese as you want plenty of flavor.
Simple & Delicious Homity Pie
Ingredients:
2 tbs olive oil or butter
400g leeks (approx.. 2 large), sliced
600g potatoes, diced
150g of diced vegetables of your choice - carrot, peas or spinach
2 garlic cloves, minced
200ml double cream
1tsp English mustard
salt and pepper to taste
200g cheddar cheese
For the pastry:
250g plain flour
125g cold butter, cubed
1/4tsp salt
3-4tbs very cold water
Method:
Pastry:
Using a food processor or by hand, place flour and salt in a bowl and mix.
Add in the butter and rub together until the mixture resembles fine breadcrumbs.
Add just enough of the water to bring the dough together (see above tip).
Wrap the pastry in plastic wrap and place into the fridge for 30 minutes.
Preheat the oven to 180°C (350°F).
Remove the pastry from the fridge and roll it out to cover an 8inch pie dish.
Prick pastry on the base and blind bake for 15-20 minutes.
Filling:
Cook potatoes and carrots, if using, in a pan of boiling water for approx. 8-10 minutes or until just tender.
In a large frying pan pour in oil or butter and add leeks, frying until they are softened and reduced.
Place the garlic in the pan with the leeks and cook for a minute. Add the potatoes and any other vegetables that you are using.
Add the cream, half of the cheese, pepper and salt to taste. Mix carefully together and set aside until the base is ready.
Once the pastry has been baked spoon the filling in, heaping it well up in the middle and top with the remaining cheese.
Bake in the oven for 35 minutes until the top is golden.
Serve hot or cold with salad or coleslaw.
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