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Main Courses, Recipe, Vegan, Vegetarian

Homity pie

by Lindsey Harrad   ·  5 years ago  
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A real retro veggie dish, this vegan version takes Homity Pie into a new plant-based age with a creamy cashew and vegetable filling and a crisp pastry crust.

Homity Pie became particularly popular in Britain during the 1960s thanks to the hippy sub-culture making vegetarian dishes more mainstream. Aimee Ryan from Wallflower Kitchen has made it extra-hippy by creating her own vegan version – and it is SO good!

DETAILS
  • Serves 8
  • Prep time: 30 minutes, plus chilling
  • Cook time: 55 minutes
INGREDIENTS

For the pastry

  • 250g plain flour
  • 125g dairyfree butter
  • a pinch of sea salt
  • For the filling
  • 750g King Edward potatoes, peeled and cut into quarters
  • 2 tbsp dairy-free butter, plus extra for greasing
  • 1 large white onion, diced
  • 1 leek, sliced
  • 3 garlic cloves, crushed
  • 100g baby spinach, washed and roughly torn
  • 150g vegan Cheddar style cheese, grated
  • a pinch of ground nutmeg
  • 250ml Cashew Cream (see recipe below)
  • sea salt and ground black pepper
METHOD
  1. Make the pastry by putting the flour, butter and salt in a large bowl and rubbing together with your fingertips until it forms a dense, sandy mixture. (Alternatively, use a food processor and pulse a few times.) Add up to 4 tablespoons of cold water, a spoonful at a time, until the dough comes together without crumbling. Wrap in greaseproof paper and leave to chill in the fridge whilst you make the filling.
  2. Put the potatoes in a large saucepan and cover with cold water. Bring to the boil and cook for 10 minutes, until tender. Drain and leave in the colander.
  3. Meanwhile, add the butter to the same pan and sauté the onion, leek and garlic for 5 minutes, until softened. Add the spinach to the pan and allow to wilt for 1 minute. Add the onion mixture to the pan along with the drained potatoes, half of the cheese and the nutmeg. Season with salt and pepper, to taste, and allow everything to cool.
  4. Preheat the oven to 170ºC fan/190ºC/375ºF/gas 5 and grease a 20cm/8in pastry dish with a little butter.
  5. Remove the pastry from the fridge and roll into a circle large enough to cover the base and sides of the pastry dish. Line the dish, trim off the excess pastry and pinch around the rim to create a neat edge. Transfer the cooled potato mixture into the pastry case, then slowly pour in the cashew cream and scatter the remaining cheese over the top. Bake for 25 minutes until golden brown on top.
  6. Allow to cool slightly before serving. Delicious served hot or cold.

Recipe adapted from Great British Vegan by Aimee Ryan of Wallflower Kitchen (White Lion Publishing, £20). Photography by Jamie Orlando Smith.