Recipes · British · Main Courses
Homity Pie (Open Potato, Leek and Cheese Pie)
One serving has 768 kcal and 18 g protein, and at least a fifth of a woman's daily need of vitamin K (112%), manganese (102%), selenium (64%), pyridoxine (63%), vitamin C (62%) and phosphorus (57%). Ready in 85 minutes.
- Preparation: 40 min
- Cooking: 45 min
- Makes: 1 serving (402 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, gluten
Ingredients
- 25 g Plain flour
- 25 g Wholemeal flour
- 22 g Butter, unsalted, cold
- 12 g Cold water
- 150 g Potatoes
- 50 g Onion
- 50 g Leek
- 4 g Garlic
- 8 g Olive oil
- 0.5 g Thyme, fresh
- 4 g Parsley, fresh
- 30 g Mature Cheddar, grated
- 20 g Double cream
- 0.8 g Salt
- 0.2 g Black pepper
Method
- Make the pastry: rub the cold butter into the two flours with a pinch of the salt until it looks like breadcrumbs, then add the cold water a little at a time and bring it together into a dough. Wrap it and chill it for 20 minutes.
- Meanwhile, cut the potatoes into 2 cm chunks, skin on, and boil them for 10-12 minutes, until just tender. Drain them and let them steam dry.
- Cook the sliced onion and leek gently in the olive oil for 10 minutes, until soft and sweet but not browned, then add the chopped garlic and thyme leaves for 1 minute.
- Heat the oven to 200 °C. Roll the pastry out to 3-4 mm and line a 12 cm individual pie or tart tin, pressing it into the edges.
- Crush the potatoes lightly and mix them with the leek and onion, the chopped parsley, two thirds of the cheese, the cream, the rest of the salt and the pepper. Pile the filling into the pastry case and scatter the rest of the cheese over the top.
- Bake for 30-35 minutes, until the pastry is golden and crisp and the top bubbling and brown. Leave it for 5 minutes, then serve it warm with a green salad or seasonal greens.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 768 kcal | 36% |
| Carbohydrates | 78.5 g | |
| Water | 255 mL | |
| Fiber | 8.6 g | 29% |
| Protein | 18.3 g | 38% |
| Tryptophan | 0.3 g | |
| Threonine | 0.66 g | |
| Isoleucine | 0.75 g | |
| Leucine | 1.3 g | |
| Lysine | 0.73 g | |
| Methionine | 0.35 g | |
| Cystine | 0.22 g | |
| Phenylalanine | 0.83 g | |
| Tyrosine | 0.62 g | |
| Valine | 0.93 g | |
| Histidine | 0.41 g | |
| Fat | 44.3 g | |
| Monounsaturated | 15.8 g | |
| Polyunsaturated | 2.7 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.3 g | |
| Saturated | 22.7 g | |
| Trans-Fats | 0.25 g | |
| Cholesterol | 99.6 mg | |
| Calcium | 319 mg | 32% |
| Copper | 0.42 mg | 47% |
| Iron | 5 mg | 28% |
| Magnesium | 107 mg | 35% |
| Manganese | 1.8 mg | 102% |
| Phosphorus | 396 mg | 57% |
| Potassium | 1,009 mg | 21% |
| Selenium | 35.2 µg | 64% |
| Sodium | 539 mg | |
| Zinc | 2.7 mg | 34% |
| Thiamin (vitamin B1) | 0.52 mg | 47% |
| Riboflavin (vitamin B2) | 0.43 mg | 39% |
| Niacin (vitamin B3) | 4.7 mg | 34% |
| Pantothenic acid (vitamin B5) | 1.1 mg | 23% |
| Pyridoxine (vitamin B6) | 0.82 mg | 63% |
| Folate (vitamin B9) | 137 µg | 34% |
| Cobalamin (vitamin B12) | 0.4 µg | 17% |
| Choline | 47.7 mg | 11% |
| Vitamin A | 393 µg | 56% |
| Vitamin C | 46.7 mg | 62% |
| Vitamin D (D2 + D3) | 19.8 IU | 3% |
| Vitamin E | 2.8 mg | 19% |
| Vitamin K | 101 µg | 112% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.7 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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