Description
Homity Pies are traditional British savory pastries filled with a comforting mixture of creamy potatoes, leeks, spinach, and melted cheeses encased in a crisp wholemeal and white flour pastry. These pies offer a rich, flavorful vegetarian option that’s perfect for a hearty lunch or dinner, enjoyed hot or cold.
Ingredients
Scale
For the Pastry
- 70 g plain wholemeal flour (plus extra for rolling out)
- 70 g plain white flour (can be replaced with wholemeal flour)
- ½ tsp salt
- 70 g cold butter (diced)
- 20 g Parmesan cheese (finely grated)
- 2 – 4 tbsp iced water
For the Filling
- 350 g potatoes (peeled or not as preferred, weight after preparation)
- Salt to taste
- 2 tbsp olive oil
- 300 g leeks (weight after preparation)
- Black pepper to taste
- 2 cloves garlic (finely chopped)
- 80 g spinach (roughly chopped or shredded)
- 20 g butter
- 80 g full fat cream cheese
- 100 g mature Cheddar cheese, grated (divided into two 50 g portions)
Instructions
- Make the pastry: Stir the flours and salt together in a bowl. Rub in the cold diced butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the grated Parmesan using a round bladed knife. Gradually add iced water, one tablespoon at a time, mixing with the knife, until a dough forms. Alternatively, use a food processor to combine flour, salt and butter into breadcrumbs, add Parmesan, and then slowly add water to bring dough together.
- Knead and chill the pastry: Turn the dough onto a lightly floured surface and knead gently into a smooth ball. Flatten into a disc, wrap tightly in foil or cling film, and chill in the fridge for at least 30 minutes to rest and firm up.
- Prepare the filling: Peel or scrub the potatoes and cut them into chunky dice. Boil in salted water until just tender, then drain and leave to dry and cool.
- Sauté the vegetables: Heat olive oil over medium heat in a frying pan. Slice the leeks thinly, rinse to remove dirt, drain well, then add to the pan. Season with salt and pepper and cook until soft, adding chopped garlic for the last few minutes. Add the spinach and cook until wilted and excess moisture has evaporated.
- Combine filling ingredients: Remove pan from heat and stir in butter and cream cheese until melted and combined. Stir in 50 g grated Cheddar, then gently fold in the cooked potatoes without breaking them. Adjust seasoning with salt and pepper, then set aside to cool.
- Roll out and line tins: Divide chilled pastry into four equal pieces. Roll each piece on a floured surface into circles sized to line your pie tins with a slight height on the sides, ensuring no excess to cut off. Press and smooth edges, then chill in the fridge for 30 minutes to prevent shrinking.
- Fill the pies: Preheat oven to 220°C (200°C fan)/425°F/Gas mark 7. Divide filling evenly among chilled pastry cases, piling filling up but not compacting it. Sprinkle remaining 50 g grated Cheddar over the top of each pie.
- Bake the pies: Place pies on a baking tray and bake on the middle shelf for 20 minutes or until pastry is golden and crisp and filling is hot and browned on top.
- Cool and serve: Let pies rest a few minutes before carefully removing from tins. Serve hot or cold. Store leftovers in the fridge up to 3 days or freeze. Reheat by starting in a microwave to warm filling, then crisp pastry in an air fryer or oven.
Notes
- The pastry contains both wholemeal and white flour for a balance of texture and flavor, but you can use all wholemeal flour for a denser crust.
- Use full-fat cream cheese for creaminess; low-fat versions may change filling texture.
- Don’t compact the filling when filling the pies, to maintain a light texture in the finished product.
- The pies freeze well. For best reheating results, warm the filling gently in a microwave, then re-crisp the pastry in an air fryer or oven.
- You can peel potatoes or leave skins on depending on preference and added texture.
- Adjust seasoning carefully at each stage, since Parmesan, Cheddar, and salt all contribute saltiness.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Savory Pie
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 pie (approx. 1/4 recipe)
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 55 mg
Keywords: Homity Pie, British pie, savory pie, potato pie, vegetarian pie, leek and spinach pie, homemade pastry
