HOMITY PIES
Ingredients
For the pastry
175g wholemeal flour, plus extra for dusting
Salt
100g butter, plus extra for greasing
2 tablespoon iced water
For the filling
Potatoes ¾ lb (350 g)
Onions 1 lb (450 g)
Oil 3 tbsp (45 ml)
Butter or margarine 1 oz (25g)
Parsley, chopped ½ oz (15 g)
Cheese, grated 4 oz (100 g)
Garlic cloves, crushed 2
Milk 1 tbsp (15 ml)
Salt & pepper to taste
Method
Serves 6
Roll out the pastry and use to line six 4” (10 cm) individual tins or foil dishes.
Boil or steam the potatoes until tender.
Chop the onions, then sauté in the oil until really soft.
Combine the potatoes and onions, add the butter, parsley, 2 oz (50 g) cheese, garlic, milk, and season well to taste.
Cool, and use to fill the pastry cases.
Sprinkle with the remaining cheese and bake in the oven at 220 Deg C (425 Deg F/Mark 7) for 20 minutes, until golden. Alternatively, use to make on 8” (20 cm) flan. Bake for 25-30 minutes.
HOMITY PIES WITH A TWIST
A modern twist on the classic Cranks recipe - here the potatoes are not mashed but sautéed (and left in crisp chunks!), the mushrooms are slowly browned and the cream and the cheese bubble away underneath.
INGREDIENTS
Wholemeal pastry recipe (see above)
600g potatoes, chopped into chunks
40ml olive oil
375g onions
3 garlic cloves, finely chopped
125g mushrooms, sliced
A dash of Tamari (optional)
A dash of Tabasco/chilli sauce (optional)
100ml double cream
125g mature Cheddar, grated
1tbsp chopped parsley
1 tbsp fresh marjoram leaves
Sea salt and freshly ground black pepper
METHOD
Serves 6
Preheat the oven to 220c/425f/gas mark 7
Butter and dust 6 small pastry tins (heart shaped look good) with flour
Roll out the pastry so that it is very thin, line the bases, prick with a fork and rest for 10 minutes in the fridge. After the second rest, bake for 10 minutes in the oven, lining with baking parchment and baking beans.
Meanwhile, make the filling by frying the chopped potatoes in 1tbsp olive oil - go at it fairly slowly, so the potatoes are almost a little underdone on the inside...
Separately, fry the onion to golden brown in some more oil, adding the garlic half way through.
Add the potatoes to this and fry together under a steady flame for a few minutes, then transfer to a bowl while you fry the mushrooms in the same pan in some more oil. They should remain dry so the flame should be high this time, to catch the juices and seal them in.
You can add the Tamari orTabasco now.
Mix it all together and add the double cream, then remove from the heat and add half the cheese. Season with salt and pepper, add the fresh herbs and allow to cool to a tepid temperature before pouring into the cases.
Scatter the remaining cheese over and bake for 15-20 minutes in the oven.
HOMITY PIE (Nadine’s Version)
INGREDIENTS
1kg potatoes
50g butter
200ml sour cream
25ml sunflower oil
1 garlic clove, crushed
100g petit pois
100g onion, diced
75g Cheddar cheese, grated
salt and pepper to taste
METHOD
Serves 6
Preheat the oven to 190’C
Peel the potatoes and place in cold, salted water, bring to the boil and cook for 30 minutes or until the potatoes are soft.
Drain and add the butter, cream, oil, garlic and seasoning.
Mash thoroughly with a potato masher.
Meanwhile bring a separate pan of salted water to the boil and add the petits pois. Blanch for 3-4 minutes and drain.
Add the petits pois and onions to the potato mixture, mix well and transfer to a buttered, ovenproof dish.
Finally, top with the grated cheese and bake in the oven for 25-30 minutes until golden brown.
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