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Homity Pie with Black Mustard Microgreens


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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