You know you’re a little bit too into food when you look at a recipe and say “… that’s not a pie, it’s a tart”. Such is my life now, and such is this recipe.
It’s a shallow and (importantly) topless affair, which I made in the upturned lid of a Pyrex casserole dish. I mean, I guess you could go completely off piste and create this as a freeform galette, but I’m not going to insist on that, because I’m not a complete wanker.
Homity pie is traditional British fayre of inexact provenance, popularised in the 1960s by that exciting and exotic new movement: vegetarianism.
It’s easy to prepare and cheap – I used some store-bought shortcrust pastry (the offcuts of which were used for my chicken and ham pot pie), a bit of yoghurt (leftover from making rhubarb and ginger granola pots), some strong cheese, and a few bits of fresh produce.
The result is a sort of egg-free quiche, packed with flavour and brilliant for picnics and light summer dinners. I prefer it cold, but it works equally well hot.
Prep time: 10 minutes
Cook time: 60 minutes
- Shortcrust pastry
- 3tbsp plain yoghurt
- 2 handfuls mature cheddar, grated (£2.49/500g, ASDA)
- 500g miniature potatoes (<£1, ALDI)
- 1 leek, cut into half moons
- 1 apple, grated
- Salt and pepper
- Pre-heat the oven to 180C.
- Pop the potatoes into salted water and cook until tender.
- Meanwhile, fry the leeks in a little butter on a gentle heat until translucent.
- In a bowl, combine the yoghurt, apple, and most of the cheese, then season well.
- Once cooked, cut the potatoes in half and add just more than half of them to the bowl.
- Tip in the leeks and give a good stir to coat everything in yoghurt.
- Butter a shallow ovenproof dish and line with pastry, leaving a decent overhang around the edges for shrinkage. Bake blind in the oven for 8 minutes.
- Remove from the oven, trim the excess pastry, and add the filling. Once fill, stud with any a few more potatoes – you’ll probably have a few left over.
- Top with the remaining cheese and bake in the oven for 45 minutes. Boom!