Homity Pie

Homity pie – quick, cheap version of this vegetarian pie.

I use puff pastry for these. I know it add lots of fat but it makes them so mouth watering it is worth the calories. I have made them as well with whole wheat home made pastry back in the day. Traditionally in the UK they were made with leeks and historically seem to have started in the war. They also are usually open pies but I like mine folded as there is no need for a dish and they are good for lunch boxes.

Makes four large pies.


1 ½ cups diced potato – russet.

½ cup onion (or leeks) diced finely

1 1/2cups(150g) of grated cheese, cheddar/pepper jack Gruyere – you choose.

1 tbs sour cream

1tsp butter.

1 ½ cup wilted spinach (optional)

One 397 g pack frozen puff pastry defrosted.

¼ teaspoon paprika.

Salt and pepper to taste.

I egg beaten to brush on top.

Baking sheet, mixing bowl.


Firstly, bring a about 2 pints of water to bowl in a medium or large sauce pan.

Wash and peel about 2 large potatoes. Dice into ½ cubes and place in boiling water. Cook for about 10 minutes until just cooked. Drain and rinse with cold water to cool. Place in a large bowl.

Preheat the oven to 375 degrees or 190.

Meanwhile finely dice a small onion of ½ a large onion – or 1 leek. Place a tsp of butter in a frying pan and put on low heat. Add the onion and sauté until just soft and starting to turn golden. Then add the onion to the potatoes in the bowl. Mix the onion and potatoes together with a fork so that the potatoes get slightly mashed, but there are still some whole ones. Add the cheese, source cream and seasoning and stir until mixed. Leave to the side whilst  you prepare the pastry.

Roll out the pastry. If you frozen you seem to end up with two portions. Roll one out keeping it a longer, rectangular shape.  The cut it in to two squares, approximately 7’’ (16cm) square.

Repeat with the second portion. Divide the mixture evenly between the four squares. If you are using spinach then only use half the mixture. Place spinach on the mixture then top with more mixture.

Then moisten the edges with water or egg if using and then fold the corners into the centre and pinch the edges and the middle together.

Place on a grease baking sheet and brush with egg.

Cook in the top part of the oven for 30 minutes until golden brown. Remove and place on a rack to cool for about 10 minutes. The filling stays hot for quite a while so take care to let them cool. Cutting them in half helps to get them to an eating temperature quicker.

These pies are fill and half of one is usually enough for lunch.  Store for 1 day in the fridge and they can be microwaved. Also good frozen.

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