According to Keith my entry for last weeks Recipe Shed was too simple, well I’m sure he won’t be dissapointed this week. The theme is pies which just happens to be my favourite food after sausages and I also recipe the Pieminister cook book for Christmas. Which I must say is an excellent book, these guys are probably my no.1 food heroes, at least partially because they come from Bristol where I lived until 2 years ago, but also their values match what I aspire to. Good food, locally and ethically sourced and not afraid to use unfashionable cuts of meat etc.
The book is great though, some really different pie recipes (and the pie definition has been stretched in some cases) and is organised seasonally which is something I’m really trying to adopt in my cooking.
Anyway here is the first recipe I’ve made from the book; Homity Pie (vegeterian no less)
IngredientsFor the wholemeal pastry: 350g wholemeal flour 1/2 tsp salt 175g butter diced 2 tbsp grated Parmesan 1 egg yolk For the filling: 2 sweet potatoes 65g butter 1 large red onion, sliced 2 garlic cloves, finely sliced 120g mature cheddar, grated a small bunch of spring onions a handful of curly parsley, finely chopped 550g new potatoes 140ml creme fraiche For the topping: a handful of fresh breadcrumbs 1 tbsp grated Parmesan 5 sprigs Thyme, leaves picked
- First make the pastry. Sift the flour and salt in a bowl (I used a food processor), add the butter and rub it in until like breadcrumbs. Stir in the Parmesan and egg yolk. Then add about 120ml of cold water until it can be squeezed into a dough. Knead lightly and then chill in the fridge wrapped in cling film for at least 30 minutes.
- Heat the oven to 200 degrees, prick the sweet potatoes and baked until tender.
- Melt the butter in a pan and gently soften the onion and garlic.
- While it’s softening mix the cheddar, spring onions and parsley in a bowl and set aside.
- Boil the new potatoes until soft and drain thoroughly. Transfer to a bowl and mix with the creme fraiche and softened onions. Then stir in the cheddar mixture.
- When the sweet potatoes are cooked, scoop out the flesh nto rough chunks and add to the mixture. Mix together but try not to break up the sweet potato.
- Reduce the oven temperature to 180 degrees. Roll out the pastry on a lightly floured surface to about 3mm thick and line a 20-23cm loose bottomed tart tin.
- Add the filling and sprinkle the topping ingredients over the top. Place in the oven and bake for 25-30 minutes.
We have had this twice now, first with a roast chicken as a veggie option and then simply with some steamed veg. It’s absolutely gorgeous, the herbs and the sweet potato adding great flavours.