Veggie Meals

Homity pie
1. 

PASTRY
175g strong white flour
75g spelt flour
75g butter
75g rendered pork fat
1 free-range egg, beaten

FILLING
50g butter
5 onions, halved and thinly sliced
4 garlic cloves, crushed
800g new-season Cornish Mids potatoes, boiled and halved
Handful of parsley, finely chopped
Handful wild garlic leaves, roughly chopped
l80g mature cheddar, grated
2 free-range eggs
400g double cream

Put the flours, butter, a pinch of salt and the pork fat into a food processor and blend until the mixture resembles fine breadcrumbs, Add the egg and mix until it comes together to form a dough. Wrap the dough in clingfilm and rest it in the fridge, ideally overnight.

Preheat the oven to 160C. Roll out the pastry to roughty 3mm thick. Use this to line a 33cm fluted, loose bottomed tart tin. Cut a circle of parchment paper just larger than the tin. Scrunch it up then line the pastry case. Fill with baking beans and bake blind for 15 mins until the pastry is cooked through. Remove from the oven and turn the temperature down to 150C.

For the filling, melt the butter and cook the onions until lightly golden. Add the garlic and cook for a further 5 mins. Add the potatoes, parsley, wild garlic leaves and half the cheese. In a bowl, whisk the eggs into the cream and season.

Pour the potato mixture into the tart case and then pour in the cream. Sprinkle over the rest of the cheese and bake for about 50 mins or until just set.

Leave to cool, then remove from the tin and cut into generous slices.

• 10
• 20
• 50
• < Prev
• 1
• 3
• 5
• 7
• 9
• 16
• Next >