Homity Pie – Pieminister style

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Another book that has been languishing on my bookshelves for a while, is the book of that beloved Bristol institution… Pieminister. It is a happy Friday when it is a Pie-day, and with the Stokes Croft shop being within walking distance of the hospital……

So I decided that this weekend was the weekend to change things…

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Homity Pie Recipe – taken from Pieminister: a pie for all seasons by Tristan Hogg and Jon Simon

Ingredients

Pastry

350g wholemeal flour

1/2tsp salt

175g butter

2tbsp freshly grated parmesan cheese (note: for this and later on in the recipe I used Sainsburys basics Italian hard cheese as it’s vegetarian, with no animal rennet)

1 egg yolk

Filling

2 sweet potatoes

65g butter

1 large, or 2 small red onions, sliced

2 garlic cloves, finely sliced

120g mature cheddar cheese, grated

a small bunch of spring onions, sliced

a handful of curly parsley, finely chopped

550g new potatoes, scrubbed and cut into quarters

140ml creme fraiche

sea salt and black pepper, to taste

Topping

a handful of fresh breadcrumbs

1tbsp freshly grated Parmesan cheese (again, basics hard cheese)

5 sprigs of thyme, leaves picked and chopped.

Method

First, make the pastry. Sift the flour and salt into a bowl and rub in the butter until the mixture resembles breadcrumbs. Then stir in the cheese, and add the yolk. Then add 120ml of water, a little at a time until the mixture comes together. Then wrap in cling film and chill for 30 minutes.

Heat the oven to 200C/400F, prick the sweet potatoes with a fork and roast until tender. Meanwhile melt the butter in a pan, add the onions and garlic and cook gently until soft. Set aside.

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Mix the cheddar, spring onions and parsley together in a bowl and set aside.

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Cook the new potatoes in boiling water until tender, then drain thoroughly. Put into a large bowl, add the cooked red onion mixture and creme fraiche, and then stir in the cheese mixture.

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Remove the sweet potatoes from the oven, allow to cool, then remove the flesh and add to the mixture. Finally, season with salt and pepper.

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Mix together all the ingredients for the topping and set aside.

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Reduce the oven temperature to 180C/350F. Roll out the pastry to 3mm thickness and line a loose bottomed 22cm tin.

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Add the filling, and sprinkle over the topping.

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Bake for 25-30 minutes until golden brown.

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End result? Not bad. Quite onion-y though.

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I also made some meringues with some leftover egg whites that were languishing in the fridge…

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Just right for some Eton Mess!….

Or Eton… quite-a-lot-of….Mess!

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