Go Back
+ servings
Print Recipe
5 from 1 vote

Homity Pie Recipe

Homity Pie Recipe, an open vegetable pie made with shortcrust pastry and a filling of onion, garlic, leeks, potatoes, cheese and cream. It's a dish that sums up British comfort food: simple, hearty, made with fresh ingredients that are easy to find all year round. 
Prep Time15 minutes
Cook Time50 minutes
Chilling Time20 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: British
Servings: 6 people
Calories: 471kcal

Ingredients

For the shortcrust

  • 250 g plain flour
  • 125 g butter
  • 1 egg
  • 2 tablespoon cold water

For the filling

  • 3 large potatoes
  • 1 onion
  • 1 leek
  • 3 cloves of garlic
  • 25 g butter
  • 150 g grated cheese
  • 100 ml milk
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • To make the shortcrust pastry, sift the flour into a large bowl, add the cold butter cut into cubes, and use your fingertips to rub them together until they resemble breadcrumbs.
  • Beat the egg lightly, then add it to the bowl together with the cold water.
  • Knead the dough well until it's elastic and does not stick to the hands.
  • Cover the dough with clingfilm, and refrigerate for 20 minutes.
  • Use a rolling pin to roll it to about ½ cm thickness, then arrange the dough over a pie dish, removing the extra dough from the edges.
  • Use a fork to prick the dough in a few places, then cover it with kitchen foil or non-stick paper.
  • Fill the pie crust with baking ceramic beans or dry pulses for the blind baking.
  • Bake it for 10 minutes at 190 degrees Celsius (375 Fahrenheit), then remove the foil and beans/pulses and bake for a further 10 minutes until golden.
  • Remove from the oven, and set aside.
  • To make the filling, peel and chop the potatoes, then add them to a pan with salted cold water, then boil for 15-20 minutes until tender, then drain the water and set aside.
  • In a large frying pan, melt the butter, and add the peeled and chopped onion - fry on a low to medium heat until golden.
  • Add the peeled and chopped garlic, together with the chopped leeks.
  • Sauté for 10-15 minutes until the leeks are soft, then add the potatoes, breaking them slightly, half of the cheese, and all the cream.
  • Mix well, season with salt and pepper, then fill the pastry with this filling.
  • Top with the remaining cheese, and bake for 25 minutes until golden and bubbling hot.
  • Serve hot or cold.

Video

Notes

  • Click on the US Customary link (underneath the ingredient list) to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.
 

Nutrition

Calories: 471kcal | Carbohydrates: 37g | Protein: 13g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 744mg | Potassium: 168mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1190IU | Vitamin C: 4mg | Calcium: 232mg | Iron: 3mg