Homity pie ahhh squared or oval elliptical ?
I write in praise of Cheddar Cheese with an ‘omage to ‘omity pie.
Old fashioned it may be, veggie friendly it certainly is if you use an appropriate cheese.
Origins other than old English country fayre, I cannot comment further.
Cheese, leek and potato pie to the rest of us, a true Devonshire delight if ever there was. Links to land army girls during the war, but I am assured by locals that this sturdy meal is far older.
I short cut these in every possible way but always use good quality ingredients and rarely the same quantities. Also make small quantities to serve with drinks as a canapé bites. Just make them in a little tart tins?
You will need:
Line individual deep dish pie tins with short crust pastry.
I use store-bought pastry for these ‘one stop – use that up’ pies.
150 g of diced good quality strong cheddar cheese.
We use Keens Cheddar, Montgomerys or indeed Mary Quickes extra mature for us.
Roughly ½ kg to 1kg cold boiled potatoes, chopped.
(I leave the skins on unless they are particularly thick)
2-3 cloves of garlic*
Soft herbs as thyme, parsley, basil or dried if you prefer.
In a small jug: Add a splash of milk and mix into 1 lightly beaten egg to bind and shine the top of the pies.
Steam* in a microwave steam bag with a little butter and some s/p (about 3 mins on full ) Alternatively cook in half milk/water in a pan, on the hob, until just tender.
Once cool to the touch, chop and combine in a bowl with a knob of butter, the finely diced potato, season with salt pepper and few rasps of nutmeg.
Stir gently to combine and then add ⅔ of the cheese and soft herbs and fold through gently.
Crimp the edges of the pastry, lightly dome fill the pie cases and make a little slit and spoon in and over a small amount of the egg mix. Brush the edges of the pastry too so as they become golden and brown, then top with the remainder of the cheese.
Pre bake, or part bake ( as shown) freeze in cling wrap to finish cooking another day or place in a preheated medium hot oven (about Gas 180/mark 6, 200/C fan or bottom right Aga). They can take 20-40 minutes depending on their size and your oven.
Serve at warm from the oven to at room temperature with a rustic salad.
Heritage tomatoes and parsley salad
Tip: Adding a teaspoon of cumin or garam masala to the mix rings the changes.
Use other cheeses and consider incorporating diced tomato and or other cooked veggies too?
I usually have one of two of these in the freezer not just for us but its a really useful back up for an unexpected vegetarian guests.
Can you deliver this for lunch please??
On its way M’am! xx
My yumm…. I love these kind of dishes. Totally making it :). Also will post a link to it in my international food Fest when posting on UK.
Simply delicious :).
May be the longest running theatre production in the Great Metrollops of London but decent strong Cheddar is colloquially known as Mouse Trap. We live near to Cheddar, an unusual and unassuming place yet world renown for its product. I hope you enjoy, after all a little truckle will make you more than chuckle. x
I’m not a fan of leeks, but your photos make this look so delicious! I may just need to give this a test run this weekend 🙂
Yum! Fantastic cheddars too! This looks like real autumn comfort food. (And you know it’s cheddar month over at Fromage Homage? 😉 )
Woow! This luks soo yumm. 🙂
This looks so yummy! I may have to try making a dairy and gluten free version! Hopefully gluten free pastry will work! Thanks for sharing!
It looks sooo delicious! You made me hungry 🙂
Looks incredible! yum!!!
I can imagine how amazing this must taste! With that fresh salad, Yum! Thanks for sharing 🙂
Simple, tasty, and inexpensive. Why ask for more? Just my kind of meal.
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I found your recipe on Cheese, Please! Cheese + Leek + Potato. Perfect combination 🙂
Found this on Cheese, Please! Cheese + Leek + Potato = perfect combination. 🙂
Looks sooooo….. delicious!!! Would this work with the puff pastry I need to use up? Yum yum!!
Baked blind first should be ok, hope so. X
YUM! look’s delicious.
This looks so delicious!
Hi there, thanks for liking my pudding post. Had a browse through your blog. The pictures you have on your blog are enough to drool over!
Wow – this looks fab. I’m going to try it!
looks so yummy and good 😀
Oh my goodness! This looks SO delicious! Thanks for visiting my blog … and I am now in LOVE with yours. The pictures are so beautiful and your prose is elegant. As a novice blogger, your style is enviable. I can’t wait to have a lazy evening of perusing all your posts. Happy eating!
Wow! This dish looks amazing! Thanks for liking my post!
Wow! This looks delicious. Will surely try it soon. You have a nice collection of mouthwatering dishes which I will like to make… Am following your blog
Not being one of the proverbial sweet tooth, I was able to browse through the dessert recipes without drooling all over myself. But then…I clicked on the “savoury” category and drool I did, copiously, upon chancing on this recipe. I’m bookmarking the page because I absolutely must cook this beauty! Thank you for it and also for liking my latest post 🙂
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