I thought about finding a few cheesy photos of people danicng at my wedding, you know 'throwing some shapes!' but that idea went out the window in a moment. So here is something a little different for the Gallery - my first receipe entry, but it fits with the theme as it is a beautiful circle of Homity Pie. It tasted fantastic, probably far better than the photos make it look!
Fancy knowing how to make this tasty pie? Then read on...
Make yourself a batch of rich shortcrust pastry, I always make mine with half wholemeal and half white flour for a good nutty taste. Put the pastry in the fridge in clingfilm for at least 1/2 hr to rest. Then bring it out and allow it to warm a little before rolling it on a floured surface and lining a large flan dish.
You need to bake the pastry blind for 20 minutes at 180 degrees, so cover it in greasproof paper and use something like beans, lentils or rice and keep them to use again and again.
While the pastry is baking, peel your potatoes and chop them into 1cm cubes and peel and chop your onions. I am totally rubbish at quantities so I just guess each time, I probably use about 6 medium spuds and 4 medium onions.
Par boil the potatoes for about 15 minutes.
Saute the onions until they are translucent and tender, I like them with an extra bit of flavour and allow them to caramelise a bit. Layer the onions into the par cooked pastry case and then add some frozen peas and the cubed potatoes.
Mix a carton of double cream, 3 eggs and some grated cheese up together. Then pour this all over the potato, onion and pea mixture. Letting it drip right through. Put some more cheese on the top before you bake in the oven at 180 degrees for about 30 minutes. You can leave it a little longer if you like a more browned and crispy top!
and voila vegetarian Homity Pie. You can serve it with a nice green salad or mixed veg, it is sure to fill you up!
I hope you enjoy as much as we do!
Of if you want to go down the more professional route then do check out this fantastic caramelised onion tarte tatin from Helen at the Crazy Kitchen.