Are you legally old enough to drink alcohol in your country?

Only check this box if you’re using a private computer

After entering your date of birth please press 'Enter'

Christmas Homity Pie

SERVES 6

Traditional to the West Country, Homity Pie is a comforting and decadent shortcrust pie that is perfect feeding a crowd. This pie however, has a festive twist. A brilliant way for using up leftovers, and a great way to reinvent your boxing day bubble and squeak, this Christmas version is packed full of pre-cooked parsnip, shredded sprouts and sweet cranberries.

You will Need:

1 deep, 8 inch loose-bottomed cake or pie tin

Ingredients

400g potato

200g parsnips

1 500g pack short crust pastry

30g Wykes salted butter

1 white onion, diced

1 large leek, thinly sliced

1 clove of garlic, crushed

1 tbsp dried mixed herbs

150g Brussel sprouts, shredded

100ml Thatchers Vintage

30g dried cranberries

200g Wykes Vintage Cheddar, grated

250ml double cream

1 egg

2 tsp nutmeg

Sea salt & cracked black pepper

Method

  1. Peel and chop the potato and parsnip into 2cm cubes. Place the potato into a pan of lightly salted water and bring to the boil. Cook for 5 minutes before adding the parsnips. Cook for another 8 – 10 minutes until the potato is soft yet still holding its form. Drain and set aside until needed. This step can be eliminated if using leftover potato and parsnip.
  2. In the meantime, roll out the pastry on a lightly floured surface big enough to line a greased 8inch cake/pie tin. Allow the pastry to hang over the edge of the tin and place in the fridge (the edges of the pastry case can be neatened once cooked, if desired).
  3. Whilst the pastry case is in the fridge, melt the butter in a large pan. Add the onion, leek and garlic and gently sauté over a medium heat for 3 – 4 minutes.
  4. Once the leeks have softened, add the mixed herbs and sprouts. Pour in the Thatchers Haze, cover with a lid and cook for a further 4 – 5 minutes. Remove the lid for a further minute until the liquid has evaporated.
  5. Preheat the oven to 180C/gas 4. Combine the onion mixture with the potato and parsnip and stir together well. Sprinkle in 150g of cheddar, reserving the remaining 50g for the top.
  6. In a separate jug, lightly whisk together the cream, egg, nutmeg and a good pinch of salt and pepper. Pour over the potato and onion mixture before spooning into the chilled pastry case. Sprinkle over the remaining cheese before place in the oven – bake for 45 – 50 minutes. If browning too quickly, simply cover with a little foil.
  7. Remove from the oven once the pastry appears crisp and the cheese is golden. Allow to cool for 5 minutes before removing from the tin. Serve immediately if you wish to enjoy it warm, otherwise allow to cool and refrigerate. Keep in the fridge for up to 3 days.
  8. Serve alongside a glass of Thatchers Vintage.

Cook’s Notes:

The pie can also be rewarmed simply by placing on a baking tray lined with a little greaseproof paper.

Cook for around 25minutes – if the pastry appears to be darkening in colour, simply wrapin foil to avoid burning.

Thatchers Vintage

Thatchers Vintage

Rich & Oak Aged

A traditional full flavoured cider with a softly rounded aroma.

Who says you don’t improve with age?

Buy online

« Back to Cider & Food