Monday, 14 September 2015

Hommity (ish!) Pies with a Wholemeal Olive Oil Pastry - Yum!!!


that must mean time for comfort food, and what is more comforting than a pie?

Mmmm, economical, delicious and healthy.

Okay, maybe healthy is debatable but I think my version of Hommity Pies is perhaps, a healthier pie than most. Having just the one crust, the base, it almost halves the amount of pastry in the first place, but then the pastry is made with wholemeal flour and olive oil. Yes I kid you not the fat used in this pastry is olive oil giving you a pastry where the fat content is a healthy monounsaturated oil as well as a pastry that is easy peasy to make too.

Made mainly from leftovers this frugal pie is warming wholesome and comforting - perfect autumn fare.

According to one t'interweb source Hommity Pies contain a filling of potatoes onion and leek, but I utilised leftover potatoes and vegetables from the previous evening's meal, so the vegetables in my pies included carrots and broccoli, hence my title Hommity-ish pies.

 Hommity - ish Pies

8oz (225g) wholemeal flour
1/2 tsp baking powder
Pinch of salt
5 tbsp olive oil
5 tbsp cold water

1 medium onion - chopped
1 garlic clove -  finely chopped
1 tsp olive oil
Leftover cold potatoes chopped into 1/2 inch cubes. 
Leftover cooked vegetables chopped into small pieces.
( If you don't have any suitable leftovers you can cook the potatoes and veg especially for the dish, just use up what you have!)
4oz (100g) grated cheese.
Splash of milk
Salt and pepper to taste.

To Make the Pastry

Mix the wholemeal flour, baking powder and salt together and then make a well in the centre.

Add the water and the oil then mix into the flour - I used  a fork for this and it worked well. When all the liquid is combined with the flour bring together the resulting dough with your hands. At this point you could roll out on a lightly floured surface and cut into 4" rounds, but I chose to divide the dough into 6 small balls and use my hands to flatten them into circles to fit my tin. Line your pie tins.

I rather liked the rustic look that this gave to my pie cases.


Heat the oil in a frying pan and add the chopped onions and garlic. Saute until soft but not coloured. Remove from the heat and in a bowl mix the onion and garlic with the potatoes and vegetables. Add half the cheese and a splash of milk and mix well to combine all the ingredients.Taste and add seasoning if necessary.  Fill the pastry cases and then sprinkle with the remaining cheese. Bake in the oven at 220C Gas mark 7 for 20 minutes until golden.

I prefer these pies warm rather than hot so I cool them on a rack for a little while before serving, they are however also delicious cold.
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