A wholesome classic potato, leek and cheese pie with a sprinkle of black mustard microgreens. Homity pie is a traditional British open vegetable pie, many call it 'Devon Pie', believing it to be a recipe originating from Devon in SW England.
Mustard microgreens are rich in folate, calcium, iron and fibre, and are protein-dense. They are known for their blood purification and liver detoxifying properties. Plus these microgreens are great to boost digestion.
Ingredients
1 leek, large
1 onion, large
600g potatoes
1 1/2 tbsp thyme, fresh
1 tbsp olive oil
Shortcrust pastry (225g plain flour, 100g butter, diced, pinch salt, 3-4 tbsp water)
30g unsalted butter
150g cheddar cheese, grated
4 tbsp creme fraiche
Mustard Microgreens to garnish
How to make
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 are 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 dried pulses/beans.
Pop the pastry case in the oven and bake for about 20 minutes or until golden brown.
Boil the potatoes in salted water for 8 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. Add the fresh thyme after a few minutes.
Preheat the oven to 190°C/375°F/gas mark 5.
Slightly crush the potatoes in a large bowl and add the double cream. Mix well.
Then add the leek/onion/thyme mix into bowl and mix well.
Stir in half of the cheese then pour the entire filling in the pastry case.
Sprinkle the remaining cheese on top and garnish with fresh thyme sprigs.
Bake for 20/30 minutes on 190°C/375°F/gas mark 5 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 5 minutes before slicing with sharp knife.
Serve with petite pois and sprinkle black mustard microgreens to garnish.
Voila. Bon appetite
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