After 2,500 pies were stolen from chef Tommy Banks, we hunt down the best bakes to replace them. Homity pie, developed by Land Girls during the Second World War to make the most of rations, uses plenty of cheese and cream too
Hearty and comforting, the origins of the homity pie can be traced back to the Second World War, and it has remained a cherished dish ever since. This traditional recipe boasts a sumptuous filling of tender potatoes, sweet, sautéed onions, thyme and a decadent combination of Cheddar cheese and double cream, all nestled within a buttery, golden crust.
Serve fresh from the oven or cold as part of a picnic spread; we like ours with a crunchy salad and a good dollop of tangy piccalilli.
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Yields:
6 serving(s)
Prep Time:
45 mins
Cook Time:
55 mins
Total Time:
1 hr 40 mins
Cal/Serv:
679
Ingredients
600g
waxy potatoes (such as Charlotte), peeled and cut into 3cm pieces.
50g
unsalted butter
1
large onion, chopped
4
leeks, trimmed, washed and chopped
1
garlic clove, crushed
4
thyme springs, leaves picked
50ml
double cream
175g
mature Cheddar cheese, grated
250g
plain flour, plus extra to dust
150g
unsalted butter, chilled and diced
1
large egg yolk
1
large egg, beaten, to glaze
Directions
Step 1
In a large pan cover the potatoes in cold water. Bring to the boil, then simmer for 15min until tender. Drain in colander and set aside to cool. In the empty pan heat the butter and gently cook the onion, covered, for 5min. Add the leeks for 5min then the garlic and thyme for 1min. Add the cream and simmer for 2min until thickened and coating vegetables. Remove from heat and stir in 125g cheese and season to taste. Set aside to cool completely. Fold in cooled potatoes.
Step 2
Make the pastry: In a food processor, whiz the flour and butter until it resembles breadcrumbs (alternatively, in a large bowl, rub the flour and butter with fingertips until it resembles breadcrumbs). In a small bowl, stir together the egg yolk and 11/2tbsp ice-cold water. Add to the flour and mix again until pastry just comes together (add up to 1/2tbsp water if the mixture still looks dry). Tip on to a work surface, break 1/3 off pastry, wrap both portions in cling film and chill for 20min.
Step 3
On a floured surface, roll larger pastry portion to thickness of a £1 coin. Line a round 20.5cm, 5cm deep pie dish. Trim excess pastry (reserve trimmings). Preheat oven to 220°C (200°C fan) mark 7, with a baking sheet on middle shelf.
Step 4
On a floured surface, roll remaining pastry and trimmings to thickness of a £1 coin. Cut out leaf shapes with a 4cm cutter. Spoon cooled filling into lined pie dish and sprinkle with remaining cheese. Brush rim with beaten egg. Press leaves on to rim, overlapping. Brush with more egg.
Step 5
Transfer to oven (on baking sheet) and cook for 15min. Reduce temp to 190°C (170°C fan) mark 5 and bake for 40min until golden (covering with foil towards end if pastry is too brown). Cool in dish on a wire rack for 10min before serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
