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Homity Pie

The National Trust suggests the origins of Homity Pie are from World War II when meat was rationed, which makes sense to me. Originally it would probably have consisted of sliced potatoes, onions, parsley and pastry. I have given it a bit of a tweak.



175g (6 oz) plain/all purpose flour

125g (4 oz) butter, cold

1/2 teaspoon mustard powder

1/2 teaspoon salt

Pinch black pepper

1-2 tablespoons cold water


4 large potatoes

4 onions

Oil

Tablespoon butter

Tablespoon dried parsley

125g (4oz) grated cheddar cheese + 50g (20z) for the top

2 crushed garlic cloves

Salt and pepper

Tablespoon milk


Preheat your oven to 200C/400F/Gas 6.


Make the pastry:

Mix the salt, pepper and mustard powder into the flour. Rub the butter into the flour until the mixture resembles breadcrumbs.

Wrap the pastry in cling film and set aside or put in the fridge for 20 minutes.


Cut or slice the potatoes (I keep the skins on but you can peel them if you prefer) and drop into boiling water, cook until tender.


Slice the onions and saute in oil until soft and golden. Halfway through the cooking time drop in the crushed garlic.


Roll out the pastry and line a pie dish with it.


I like to crush the potatoes, but you can keep them in bigger chunks or slices. Mix in the grated cheese, parsley, onion and garlic mix, milk and season with salt and pepper.

Spoon the potato mixture into the pastry case.

Sprinkle the top with the extra grated cheese.


Bake in the oven for 20-25 minutes until golden.


Options:

Add in grated carrot, swede or butternut squash

Replace the onions with leeks





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