Homity Pie
A hearty Devon open pastry pie packed with chunky crushed potatoes, sweet fried onions, fresh garden parsley, and rich melted mature Cheddar cheese.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •20cm loose-bottomed tart tin
- •rolling pin
- •saucepan
- •frying pan
- •ceramic baking beans
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 29 g
- carbs
- 48 g
- fibre
- 5 g
- protein
- 16 g
- calories
- 520 kcal
Instructions
- 1
Rub the chilled butter into the flour with a pinch of salt until it resembles fine breadcrumbs.
- 2
Stir in cold water until the dough comes together, then wrap and chill for twenty minutes.
- 3
Boil the potato chunks in salted water for ten minutes until tender, then drain thoroughly.
- 4
Melt butter in a frying pan and cook the onions and garlic over low heat until sweet and soft.
- 5
Roll out the pastry on a floured surface and line a 20cm loose-bottomed tart tin.
- 6
Blind bake (bake pastry lined with greaseproof paper and baking beans) at 190°C fan for fifteen minutes.
- 7
Crush the warm potatoes roughly with a fork, leaving plenty of chunky pieces.
- 8
Stir the cooked onions, parsley, double cream, and two-thirds of the grated Cheddar into the potatoes.
- 9
Season generously with salt and ground black pepper, then spoon into the warm pastry case.
- 10
Scatter the remaining Cheddar cheese over the top and bake at 190°C fan for twenty-five minutes until golden.
Chef's tips
Do not mash the potatoes smoothly; the charm of Homity pie relies on a rustic, chunky texture. Blind baking the pastry case prevents the bottom from going soggy under the moist filling.
Ingredient substitutions
- mature Cheddar cheese → Red Leicester or local West Country farmhouse cheese
- plain wholemeal flour → white plain flour
Storage
Store leftover pie covered in the fridge for up to three days.
Reheating
Reheat slices on a baking tray at 180°C fan for twelve minutes until hot throughout.
Common mistakes to avoid
- •Over-mashing the potatoes into a smooth purée rather than a coarse, broken mash.
- •Skipping the blind baking step, which results in an undercooked pastry base.
Serving suggestions
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