Homity Pie Jamie Oliver Recipes

HOMITY PIE

Steps:

• Preheat the oven to 190°C/375°F/gas mark 5.
• On a floured surface, roll the pastry out to the thickness of 0.5cm (¼ inch) and 5cm (2 inches) wider than the tin you're lining.
• Using your fingers, gently press the pastry into the corners of the tin, letting the excess hang over the sides of the tin.
• Using a fork, prick the base of the pastry.
• Line with baking parchment and fill with baking beans or dried pulses.
• Pop the pastry case in the oven and bake for about 20 minutes or until golden brown.
• Boil the potatoes in salted water for 5 minutes or until just tender. Drain and set aside to cool.
• Heat the butter and oil in a large frying pan and cook the onion and leek gently until soft and caramelised. This takes about 20 minutes.
• Preheat the oven to 190°C/375°F/gas mark 5.
• Add the thyme, cream and potatoes and give the mixture a stir. Remove from the heat and wait for it to cool down.
• Stir in half of the cheese then pour the filling in the pastry case.
• Sprinkle the remaining cheese on top. [Optional: Garnish with fresh thyme sprigs.]
• Bake for 20 minutes or until the cheese has melted and the top is golden brown.
• After removing the pie from the oven, wait for the pie to cool down for 10 minutes before slicing with sharp knife.

HOMITY PIE

Steps:

• To make the pastry, tip both the flours, a pinch of salt and the cayenne, if using, into a large bowl. Mix, then rub in the butter using your fingertips until the mixture is crumbly. Mix in the egg and 1 tbsp cold water using a cutlery knife. Bring the pastry together into a ball, then cover and chill for 30 mins. Knead briefly until pliable, then roll out until it's large enough to line a 20cm deep pie dish. Line the dish, pushing the pastry into the edge, then trim. Chill until needed.
• Meanwhile, for the filling, heat the butter in a large saucepan until sizzling and cook the onions with some seasoning and the leeks and thyme, if using, for 12-15 mins until soft and sticky. Stir the potatoes into the onion mix, then reduce the heat, cover and cook for 10-15 mins, stirring occasionally, until the potatoes break down when pressed with a wooden spoon. Pour over the cream, stir for a minute, then turn off the heat and leave to cool a little.
• Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. Stir half the cheddar and most of the spring onions through the potato and onion mix. Scatter half of the remaining cheddar over the base of the pastry case, then tip in the tip filling. Scatter with the rest of the cheese and spring onions. Bake on the hot baking tray for 40-45 mins until the pastry is deeply golden and the filling is bubbling. Remove from the oven and leave to rest for at least 10 mins. Serve hot, or leave to cool until just warm.