HOMITY PIE

I chose this particular recipe as this month’s edition of Ad Vincula is commemorating the 75th anniversary of VE Day and this dish, Homity Pie is said to have first been made by Land-Girls during WW2. There are many variations of this pie but this one is likely to be the closest version to its origins, taking into account the scarcity of eggs and onions during WW2. I must admit I haven’t made it yet but intend to soon!

Ingredients

  • 4 large potatoes 
  • 2 large leeks
  • 1 eating apple, cored and chopped into small cubes
  • 2 cloves garlic, finely chopped 
  • 1 egg, lightly whisked
  • Knob of butter or margarine 
  • 100-150g cheese, grated
  • Fresh or dried thyme
  • Salt & pepper to taste
  • Shortcrust pastry made with 150g flour and 75g butter (or use shop bought shortcrust pastry)

 

Method

  1. Heat oven to 200 C. Make the shortcrust pastry using 150g plain flour (could use half strong wholemeal and half white) and 75g butter. Rub butter into flour to make breadcrumbs and then bind together with a little water to make a pliable dough.
  2. Roll the dough out into a greased pie dish, about 25cm by 15cm (10” x 6”) and place it into oven for about 10 minutes or so to half cook.
  3. Leave skins on the potatoes and chop into chunky cubes, place in boiling water and simmer until tender.
  4. Chop up leeks and garlic and sauté in a pan gently with a knob of butter/marg until cooked. Add plenty of thyme and the chopped apple and toss together.
  5. Drain potatoes then add to pan of leeks and garlic, together with the whisked egg. Add bit more butter/marg and 50g of the grated cheese and loosely mix. Add salt and freshly ground pepper to taste.
  6. Dollop mixture into the pie dish on top of the pastry then top with 100g grated cheese plus a sprinkle of thyme and freshly ground pepper.
  7. Cook in oven at 220 C  until the top of the pie is browned. Remove and leave to cool a bit before serving .

(Recipe courtesy of The 1940sExperiment.com )

Judie Donovan