Homity pie is one of those classic old-school 1970s vegetarian recipes I have always meant to try. Choclette mentioned it in her memories of Cranks recently. Suddenly I had a hankering. And there were potatoes needing to be used. Plus one last lonely egg and some gouda cheese in the fridge.
kale salad this week!
I used vegan margarine but happened to have an egg to use for the shortcrust pastry. However as I don't always have eggs in the house I had a look for an egg-free alternative. The best vegan shortcrust pastry I found on my blog was this one but I think I would just try the one below with 3 tablespoons aquafaba instead of the egg. In fact if you did this and used biocheese or daiya instead of gouda, you could easily veganise this recipe.
kale salad but two seemed a lot. Probably another salad would have done the trick. That would be in the spirit of Cranks.
Update: Quite a few people in the comments said they had not heard of or had Homity Pie. I checked Wikipedia where it says that Cranks actually popularised the pie.
Meat Free Mondays, FoodYearLinkUp (for UK National Vegetarian Week which is this week) and Treat Petite (picnic food).
More Savoury Pies on Green Gourmet Giraffe:
Eccles cakes with leeks, spinach and blue cheese (v)
Festive Mushroom Pie
Samosa Pie (v)
Spaghetti pie (v)
Spinach and ricotta pie with filo roses
Stargazy Pie (v)
Will's farmhouse (mini) pies
Adapted from Cranks and The Hairy Bikers
125g/4oz plain flour, plus extra for rolling
125g/4oz wholemeal flour
1 free-range egg, beaten
400g potatoes (about 4-5 small), chopped
3 tbsp oil
450g onions (about 6 small), chopped
2 garlic cloves, crushed
100g cheese, grated (I used gouda)
1/2 tsp salt, or to taste
1/4 tsp ground pepper, or to taste
Make pastry. Rub butter into flours and then mix in egg. This is so much easier in the food processor. Knead briefly to form a round, wrap in clingfilm and refridgerate for about 30 minutes.
Make the filling. Boil the potatoes for about 15 minutes or until cooked. Gently fry the onions in oil for about 30 minutes until quite soft. Stir in garlic and remove from heat. Mix with potatoes, half the cheese, salt and pepper. Don't worry if some potatoes collapse but they don't need to be mashed. Check and adjust seasonings. Set aside to cool while lining the tins with pastry.
Assemble pies. I used 8 pie dishes and divided the dough among them. Then I pushed it into the tins. (I greased four of the old tins but did not grease the four larger non stick tins.) Divide the filling among the tin and sprinkle with remaining grated cheese. Bake at 220 C for 20 minutes. Eat hot, warm or room temperature.
On the stereo:
In the Wee Small Hours: Frank Sinatra