Hairy Bikers Homity Pie Food

HOMITY PIE

Steps:

• To make the pastry, put the flours and butter into a food processor with a generous pinch of salt and pulse until the mixture resembles breadcrumbs. Add the egg and just enough cold water to bind the mixture together. Shape the dough into a ball, wrap it in cling film, and leave it to chill in the fridge while you make the filling. Bring a large saucepan of water to the boil. Add the potatoes, carrots and turnips and bring the water back to the boil. Cook for 4 minutes, then add the broccoli. Continue to cook until the vegetables are just done but still with a little bite to them - this will take about another 2 minutes. Drain and leave to cool. While the vegetables are cooking, melt the butter in a large frying pan. Add the onions with a pinch of salt and cook, stirring regularly, until the onions have softened and are lightly coloured. Add the garlic and continue to cook for another 2 minutes. Remove the pan from the heat and set aside to cool. Preheat the oven to 200°C/Fan 180°C/Gas 6. Put all the cooled vegetables into a large bowl. Add 100g of the cheese and the parsley, then mix thoroughly and set aside Roll out the pastry and use it to line a 20cm cake tin or a deep pie dish. Spoon the filling over the pastry. Whisk the milk and mustard together until you have a thin paste, then stir this into the cream. Season with a little salt. Pour this mixture in a slow and steady stream over the filling so it soaks through the layers of vegetables. Sprinkle the remaining cheese on top. Bake the pie in the oven for 40-45 minutes until the pastry is crisp and lightly coloured and the cheese has melted and started to brown. Serve hot or at room temperature.

HOMITY PIE

Steps:

• To make the pastry, tip both the flours, a pinch of salt and the cayenne, if using, into a large bowl. Mix, then rub in the butter using your fingertips until the mixture is crumbly. Mix in the egg and 1 tbsp cold water using a cutlery knife. Bring the pastry together into a ball, then cover and chill for 30 mins. Knead briefly until pliable, then roll out until it's large enough to line a 20cm deep pie dish. Line the dish, pushing the pastry into the edge, then trim. Chill until needed.
• Meanwhile, for the filling, heat the butter in a large saucepan until sizzling and cook the onions with some seasoning and the leeks and thyme, if using, for 12-15 mins until soft and sticky. Stir the potatoes into the onion mix, then reduce the heat, cover and cook for 10-15 mins, stirring occasionally, until the potatoes break down when pressed with a wooden spoon. Pour over the cream, stir for a minute, then turn off the heat and leave to cool a little.
• Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. Stir half the cheddar and most of the spring onions through the potato and onion mix. Scatter half of the remaining cheddar over the base of the pastry case, then tip in the tip filling. Scatter with the rest of the cheese and spring onions. Bake on the hot baking tray for 40-45 mins until the pastry is deeply golden and the filling is bubbling. Remove from the oven and leave to rest for at least 10 mins. Serve hot, or leave to cool until just warm.