Homity pie
Serves: 6-8
Prep time: 45 minsTotal time: 
Recipe photograph by Tom Regester
Homity pie
This open pie is thought to have been created by the ‘land girls’ who worked the fields during the second world war. With strict rationing and ingredients in short supply, the original recipe made do with what was available: onions, leeks, potatoes and a little cheese, all nestled in a pastry crust. Our version is inspired by the pie’s humble roots but is more generous with the cheese – and adds cream for extra comfort
Serves: 6-8
Prep time: 45 minsTotal time: 
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Nutritional information (per serving (1 of 6))
Calories
675Kcal
Fat
47gr
Saturates
28gr
Carbs
44gr
Sugars
5gr
Fibre
6gr
Protein
15gr
Salt
0.8gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 500g floury potatoes (eg Maris Piper), cut into 2cm dice
- 25g unsalted butter
- 1 tbsp olive oil
- 1 large onion, sliced
- 300g trimmed leeks, sliced
- 1 x 120g pack baby leaf spinach
- 150ml double cream
- pinch of freshly grated nutmeg
- 175g mature cheddar, coarsely grated (ensure cheddar is vegetarian, if required)
For the shortcrust pastry
- 150g plain flour, plus extra to dust
- 100g wholemeal plain flour
- 150g chilled unsalted butter, cubed
- ½ tsp fine salt
- 1 medium egg yolk
Step by step
- For the pastry, put both flours, the butter and salt in a food processor and pulse until it resembles breadcrumbs. Add the egg yolk and 2 tablespoons of cold water. Pulse again until the mixture comes together into a ball. Press into a disc and wrap; chill for 45 minutes.
- Meanwhile, cook the diced potatoes in a pan of salted boiling water for 12-14 minutes or until just tender. Drain and leave to steam dry. Melt the butter and oil in a large frying pan over a medium-low heat. Cook the sliced onions with a pinch of salt for 6-8 minutes, until softened. Stir in the leeks and continue to cook for a further 5 minutes. Stir in the spinach, until wilted, followed by the cream, nutmeg and potatoes. Simmer for 2-3 minutes. Remove from the heat; leave to cool.
- Roll out the pastry on a lightly floured work surface, then use to line a 23cm-diameter fluted tart tin, trimming the edges. Prick the base with a fork and chill for 30 minutes. Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6.
- Line the pastry case with crumpled baking paper and baking beans, then bake for 20 minutes. Remove the paper and beans, then return to the oven for a further 10 minutes to dry out. Reduce the oven temperature to 190°C, fan 170°C, gas 5.
- Scatter half the cheese into the pastry case. Stir half the remaining cheese through the potato filling, season to taste and spoon into the pastry case. Scatter over the remaining cheese. Bake for 35-40 minutes or until golden. Cool for 15 minutes, then serve.
