Wednesday, 20 August 2014

Homity Pie

This is really something I really loved from school dinners at my previous job. The macaroni cheese, Cumberland sausage and mash and homity pie were my favourites. So I decided to recreate the pie in mini form for me and I have to say that my version tasted a lot healthier but still full of flavour.


Homity Pie (from Amuse Your Bouche)
(makes 1 large pie)

250g plain flour
150g butter, cut into cubes
1 egg, beaten
1 tbsp oil
1 leek, halved lengthwise then sliced
2 cloves garlic, minced
450g potatoes
25g butter, softened
2 tbsp fresh parsley, chopped
1/4 tsp mild/medium curry powder
3 tbsp milk

Put the flour and butter into a bowl and using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Add in the egg and mix until it forms a soft dough. Wrap in cling film and put into the fridge for half an hour.

Flour a board and roll out the pastry. Lightly grease a large flan dish, and lay the pastry on top, pressing gently into the corners of the dish. Trim the pastry to fit. Place some baking beans on top of the pastry and blind bake for around 15-20 mins, until golden brown.

Heat the oil in a frying pan, and cook the leeks and garlic over a medium heat for around 5 mins, stirring occasionally, until the leeks are soft. Meanwhile, chop the potatoes into fairly small chunks, and boil for around 15 mins, or until the potatoes are tender. Drain and set aside to cool for a few minutes.

Use a fork to lightly mash the potatoes. Add the leeks and garlic, butter, parsley, curry powder, egg, milk, and half the cheese. Mix well. Transfer the mixture to the pie crust, and spread out into an even layer. Top with the remaining cheese, and bake for a further 25-30 mins, until the cheese is crispy and the pastry is golden brown. Serve with salad.

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