Homity Pie

It is funny how vegetarian cooking has gone in and out of fashion through the years and even more so, how the recipes have changed in style . It all started with Cranks which actually opened before I was born, but it was still fashionable when I was student, when being vegetarian was almost obligatory.  I remember waiting desperately for Cranks cookbook to come out so that I could try and recreate their legendary Homity Pie. I can’t remember if I ever made it back then, but I googled it the other day and came up with the original recipe which, not very surprisingly was really dated and uninspiring. Now a days it would have about twenty more ingredients in it. But I was drawn by it’s old fashioned simplicity, although it needed some serious alterations – It recommended putting the filling into a raw pastry case, which I thought sounded unwise, and indeed the pastry came out completely uncooked and soggy on the bottom. Anyway, a few tweaks here and there and my Homity Pie came out even better than I remembered it. I have to admit, that although Homity Pie should be made with wholemeal pasty, I cheated with some ready-made, ready-rolled shortcrust pastry, which made up for the extra blind-baking time.

Homity Pie

8” Fluted pastry case

125g/4oz plain flour, plus extra for rolling

125g/4oz wholemeal flour

150g/5oz butter

1 free-range egg, beaten

Or 215g ready-made, ready-rolled good quality shortcrust.

For the filling

350g tasty potatoes, peeled and cut into 1cm slices

25g/1oz butter

1 tbsp olive oil

3 leeks, shredded and washed (or onions)

2 garlic cloves, crushed

100g mature cheddar cheese, coarsely grated

250ml/9fl oz double cream

sea salt and freshly ground black pepper

Preheat the oven to 200C/180C (fan)/Gas 6. Put the flour and butter in a food processor and blend until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together as a dough. Bring the dough together and flatten into a round.

Put the pastry in the centre of a 20cm/8in pastry tin and carefully ease it over the base and up the sides of the tin. Line with baking parchment and bake until very light golden brown. Meanwhile cook the potatoes in boiling water for 15 minutes, or until just tender.

Melt the butter and oil in a saucepan and fry the leeks gently for 15 minutes, or until soft and pale golden-brown. Add the garlic and cook for two further minutes, stirring regularly. Add the garlic and fry for minute of two more. Add ½ the cheese and season well. Add the potatoes and spoon the filling mixture into the pastry case. Pour over the cream and allow it to drizzle down between the layers. Sprinkle the remaining cheese on top. Place the tin on a baking tray and bake in the oven for about 30 minutes, or until the top is pale golden-brown.


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