Homity Pie

iamwinfred

This open faced British classic skips the top crust entirely and lets a layer of golden, bubbling cheddar sit right on show. It began as a clever way to stretch humble pantry staples like potatoes, onions and leeks into something warm and filling. The pastry case gets blind baked first, so it stays crisp under a soft, savory filling of buttery mash, sweet leeks and plenty of sharp cheese. It is rustic, unfussy and endlessly comforting.

No ratings yet

Print Recipe Pin Recipe

Prep Time 35

Cook Time 40

Total Time 1 15

Course Main Course

Cuisine British

Servings servings

Calories 420 kcal

Equipment

Ceramic Pie Dish roughly 9 inches wide
Food processor
Large saucepan for boiling the potatoes
Skillet or frying pan for softening the leeks and onions
Box grater for shredding the cheddar
Rolling Pin
ceramic pie weights or dried beans, for blind baking
Parchment paper
Mixing bowl large
Fork for mixing filling

Ingredients

2 cups all purpose flour plus extra for dusting
1 cup cold unsalted butter cubed and divided
1 large egg lightly beaten
3 tablespoons ice cold water or 4 tablespoons
1 teaspoon fine salt
2 lbs potatoes about 900g, peeled and cut into small chunks
3 medium leeks trimmed, cleaned and thinly sliced
1 medium yellow onion finely chopped
2 cloves garlic minced
2 cups mature cheddar cheese grated and divided
3 tablespoons fresh parsley finely chopped
1/4 cup whole milk or heavy cream
salt to taste
black pepper to taste
nutmeg a pinch, freshly grated (optional)

Instructions

Make the pastry: Pulse flour and salt in a food processor. Add ¾ of the cold butter and pulse to breadcrumbs. Add egg and ice water, pulsing until dough clumps. Chill for 30 minutes.
Blind bake: Preheat oven to 375°F (190°C). Roll dough into a 12-inch circle, press into pie dish, trim and prick. Line with parchment and weights. Bake 15 min, remove weights, bake 5-8 min until pale gold.
Cook potatoes: Boil potato chunks in salted water for 12-15 minutes until tender. Drain and steam dry.
Soften leeks and onion: Melt remaining butter in a skillet. Cook leeks and onion for 8-10 minutes until soft. Stir in garlic for the last minute.
Combine filling: Mix potatoes with leek mixture, half the cheddar, parsley, and milk. Season with salt, pepper, and nutmeg. Break potatoes slightly with a fork.
Fill and bake: Spoon filling into pastry case, mound slightly. Top with remaining cheddar. Bake 20-25 minutes until cheese is golden and bubbling. Rest 10 minutes before slicing.

Notes

Keep your butter and water very cold when making the pastry, since this is what gives it that flaky texture.
Do not skip the blind baking step, or the base will turn soggy under the moist filling.
Cut the potatoes into similarly sized chunks so they cook evenly.
Cook the leeks low and slow rather than rushing them over high heat, so they turn sweet instead of tough.
Use a block of cheese and grate it yourself for the best melt and flavor.
Let the pie rest before cutting so the slices hold their shape.
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze baked and cooled slices, wrapped tightly, for up to 2 months.
Reheat in a 350°F (175°C) oven for 15 to 20 minutes, until warmed through.
Avoid microwaving if possible, since it can make the pastry soft rather than crisp.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 38gProtein: 12gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 480mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 8mg

Keyword British vegetarian pie, cheddar cheese pie, homity pie, open faced pie, potato leek pie