What’s in Homity Pie?
Ingredients
Recipe Video
Equipment
Printable Instructions
Recipe FAQs
Other Veggie Pie RecipesHomity Pie (Cheesy Potato and Leek Pie)
Cheesy Vegetarian
15 Minute Peanut and Sesame Noodles
These simple peanut and sesame noodles are the perfect Asian-style side dish or main meal, with an irresistibly silky peanut sauce.
It’s time for another 15 minute recipe! Because I just don’t have the brain power these days to spend any longer in the kitchen. These peanut and sesame noodles are coated in a luscious peanut and sesame sauce that you’ll want to eat by the spoonful.
Asian-style noodles
These peanut noodles aren’t inspired by any one country in particular – I suppose they’re just a mixture of all of my favourite flavours from Asian cuisine.
The end result is a simple noodle dish that could be served alongside any other Asian-inspired dish, or even just on their own.
Probably not authentically anything… but delicious all the same, and oh-so-easy to make.
How to make simple peanut noodles
Step 1: Boil some noodles and veg
First, get your noodles on to boil. I chose some simple dried egg noodles, which cook in about 5 minutes.
I always like to add some extra veggies when I’m boiling noodles or pasta, as it’s so easy to do, and extra veg are always beneficial. This time I added some chopped green beans, as that’s what I had in the fridge. To be honest, any green veg would work well here – see below for some more ideas.
Step 2: Blitz up the sauce
Next, the sauce… ohhhh, the sauce.
This incredible, silky peanut sauce can be whizzed up in a food processor in about 2 minutes, so do it while the noodles are cooking. I used my mini food processor (almost identical to this one on Amazon UK* – here’s a similar one on Amazon US*). It’s perfect for making small batches of sauces (as well as dressings, dips, etc.), and it’s easier to use and clean than my larger food processor.
The sauce is made from all sorts of tasty things, which all happen to live in my kitchen cupboards permanently. As long as you have a fairly well-stocked pantry, you’ll probably already have everything you need to make this peanut sauce:
- peanut butter
- sesame seeds
- soy sauce
- sriracha (or similar hot sauce)
- honey
- garlic
When these simple ingredients are blitzed up together, they make the most irresistibly exquisite sauce. It’s salty, it’s sweet, it’s spicy – it’s got a bit of everything.
Step 3: Combine!
When the noodles are cooked, drain them, and add the peanut and sesame sauce. I find a pair of kitchen tongs is best for tossing the noodles through the sauce.
Step 4: Garnish with plenty of toppings
Garnish may sound like an optional extra, but it’s a pretty important part of this recipe.
Without the garnish, you have an admittedly delicious, but pretty simple bowl of peanut noodles.
With the garnish, you have a completely irresistible bowl of noodles, with all sorts of different textures and flavours.
How to garnish peanut noodles
I always think it’s a good idea to highlight individual ingredients from a recipe in the garnish. So I topped my bowl of noodles with extra chopped peanuts and sesame seeds, to give a beautiful crunch.
Fresh veggies are also always welcome – some chopped spring onions not only an extra pop of vibrant green to the plate, but also a fresh flavour that lifts the dish and stops it from being too stodgy. Some fresh coriander (cilantro) would have the same freshening effect.
How can I adapt this recipe?
If you’d like to make this recipe your own, feel free to mix things up a bit:
- Swap the green beans for a different green vegetable, such as edamame (I love the frozen ones), broccoli, pak choi, peas, or anything else remotely similar.
- Add lots of extra stir fried vegetables for a more substantial dish (more like a peanut-flavoured chow mein).
- If you’re missing one ingredient from the sauce, experiment with a substitution, e.g. cashew butter instead of peanut butter, or a small piece of onion instead of the garlic.
- For a vegan version, swap the egg noodles for rice noodles, or even just rice.
How to serve peanut noodles
I served my peanut and sesame noodles on their own for lunch.
Each bowlful contains a very impressive 20g of protein (read more about vegetarians and protein here!), as well as fresh veg and carbs – so there’s no real pressure to add anything else on the side.
However, if you do fancy serving something alongside your peanut noodles, to add a bit of interest, there are all sorts of things that would work well:
- extra stir fried vegetables
- spring rolls
- vegetarian egg fu yung
- vegetarian Asian-style dumplings
- tofu (perhaps teriyaki tofu or lemon and black pepper tofu)
However you serve your peanut and sesame noodles, just heap them up high, add plenty of toppings, and enjoy!
Peanut and Sesame Noodles
These simple peanut and sesame noodles are the perfect Asian-style side dish or main meal, with an irresistibly silky peanut sauce.
Servings 2 people
Calories 556kcal
Ingredients
- 175 g (~ 6 oz) green beans, sliced
- 225 g (~ 8 oz) dried egg noodles (or vegan noodles, if needed)
- 2 tbsp peanut butter
- 1 tbsp sesame seeds
- 1 tbsp soy sauce (I used dark)
- 1/2 tbsp sriracha (or similar hot sauce)
- 1/2 tbsp honey
- 1 clove garlic, roughly chopped
- 3 tbsp water
- To garnish (choose at least 2): Sliced spring onions, sesame seeds, chopped peanuts, fresh coriander (cilantro), etc.
Instructions
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First, cook the green beans and dried noodles in a pan of boiling water. The noodles I used cook in about 4-5 minutes, so I boiled the green beans for a couple of minutes before adding the noodles. The beans should end up soft enough to eat, but still with a bit of bite.
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While the noodles are cooking, add the next 7 ingredients (peanut butter through water) to a food processor (I used a mini one), and blitz for around 60 seconds, until smooth. It should all come together into a smooth, runny sauce – add more water if needed.
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When the noodles are ready, drain the water, and add the sauce. Cook for a couple of minutes over a medium heat to warm the sauce.
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Serve the peanut noodles topped with your choice of garnish.
Nutrition
Serving: 1portion | Calories: 556kcal | Carbohydrates: 94.7g | Protein: 19.9g | Fat: 12.4g | Saturated Fat: 2.8g | Cholesterol: 0mg | Sodium: 704mg | Potassium: 376mg | Fiber: 6.2g | Sugar: 8.7g | Calcium: 125mg | Iron: 7mg
These peanut noodles would be perfect served alongside some vegetarian egg fu yung:
The post 15 Minute Peanut and Sesame Noodles appeared first on Easy Cheesy Vegetarian.
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Cheesy Vegetarian
Homity Pie (Cheesy Potato and Leek Pie)
If you’re not familiar with homity pie, let me introduce you:
Homity pie is a traditional British recipe, which is essentially a cheesy potato and leek pie. It’s just the sort of thing we Brits do perfectly – simple ingredients, combined to make incredible comfort food. Say what you like about British food, but it’s hard to argue with buttery sautéed leeks, cheesy crushed potatoes, and a flaky shortcrust pastry case.
I’m not going to lie, this homity pie is a bit of a labour of love. It’s not a quick weeknight meal like most of my recipes – this cheesy pie is definitely one to save for a special occasion (it would be perfect for a vegetarian Christmas dinner!).
Since cooking this pie takes a bit of time and patience, don’t try to cook it against the clock. Give yourself plenty of leeway – perhaps an afternoon where you’ve not got much else on. That way, it doesn’t matter if the potatoes have to sit for a little while so you can finish cooking the leeks, or if the pastry case is ready to fill before the filling is actually cooked – you can just potter away at your own pace, and it can all be assembled when you’re ready.
What’s in Homity Pie?
There are three parts to this recipe:
- garlicky sautéed leeks and onion
- buttery crushed potatoes (with a cheesy topping)
- a crispy pastry case
These 3 elements can all be prepared simultaneously, or one at a time, depending on how good you are at multitasking. I’ve written the recipe in 3 separate parts, but if the timings work out (or if you have someone else helping you in the kitchen), you can prepare them all at the same time.
Once all three parts of the recipe are ready, they can be assembled, and baked one last time to complete your cheesy homity pie.
And by the way, I am 100% not a pastry expert. You may think my homity pie looks decidedly… rustic. But I like it that way 
If I wanted it to look perfect, I’d have saved myself a couple of hours, and bought one in a shop.
Becca’s Top Tip
Any extra scraps of pastry can be baked on their own, and eaten spread with strawberry jam – my kids love it when I cook with pastry as they always get little jam tarts!
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Ingredients
Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.
- leek – It’s hard to get the scale from the picture, but the leek I used was absolutely enormous – a proper monster (probably as big as my forearm!). If your leeks are a more normal size, you’ll probably need at least two.
- potatoes
- shortcrust pastry – I used a ready-rolled sheet of shop-bought pastry, as making pastry is not my forte. Feel free to use homemade pastry if you prefer!
- cheddar cheese – If possible, use freshly grated mature cheddar cheese rather than the pre-grated stuff, as it melts more nicely.
- onion – I used red onion, but regular onions would also be good.
- fresh parsley
- egg
- garlic – I used pre-minced garlic from a jar because I hate chopping large amounts of fresh garlic.
- curry powder (optional, but it does add a lovely hint of warmth)
Becca’s Top Tip
If you’re using shop-bought pastry, take it out of the fridge an hour or so before you need to use it. This helps it to soften a little, and means it’s less likely to crack as you unroll it.
Recipe Video
Equipment
I like to use a loose bottomed springform cake tin for homemade pies. It works really well because:
- The clip on the side and the loose bottom make it so easy to remove the pie from the tin once it’s finished baking.
- It gives a nice tall pie, which looks great, and also gives a wonderfully thick layer of filling.
- The metal heats up nicely and helps to crisp up the pastry.
You can use a shallower pie tin to make homity pie if that’s what you have, but I would always recommend a cake tin if you have one.
Here’s a similar one on Amazon, with great reviews:
8-Inch Springform Cake Tin
I love using a loose-bottomed springform cake tin to make homemade pie. If you’re in the UK or Australia, click ‘Buy on Amazon’ to view a local product.
Printable Instructions
Homity Pie (Cheesy Potato and Leek Pie)
How to make the classic British recipe homity pie (cheesy potato and leek pie!) – a tasty vegetarian pie made with shortcrust pastry.
Servings 6 people
Calories 427kcal
Ingredients
- 250 g (~ 9 oz) shortcrust pastry
- 2 Tbsp flour (for dusting only)
- 2 Tbsp butter, divided
- 450 g (~ 1 lb) leeks, halved lengthwise then sliced
- 1 onion (I used red onion), thinly sliced or diced
- 1 tsp minced garlic
- 1/2 teaspoon mild curry powder
- 450 g (~ 1 lb) potatoes
- 1/2 tsp salt
- Few sprigs fresh parsley, chopped
- 1 egg
- 150 g (~ 5 oz) mature cheddar cheese, grated (~ 1 1/2 cups when grated)
Instructions
Part 1: The pastry case
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Preheat the oven to 190°C (Gas Mark 5 / 375°F). Lightly grease an 8 inch springform cake tin. Dust the pastry and work surface with flour, and roll out the pastry until it measures around 12 x 12 inches (even if you’re using pre-rolled pastry, I find it helps to roll it a little thinner).
Lay the pastry over the cake tin, and gently ease it into the corners, pressing gently (see the video below if you need more guidance). If you end up with any tears, just press the pastry back together. Trim off any extreme excess, but leave an inch or two extra around the edge of the tin, to allow it to shrink a little during baking. Prick the pastry a few times with a fork. Place the pastry case in the oven to blind bake for around 15 minutes.
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When the pastry case is lightly golden brown, remove it from the oven. If the pastry has puffed up at all, just press it back down gently. When it is cool enough to touch, trim off any excess pastry by running a knife around the top edge of the cake tin.
Part 2: The garlicky leeks
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To make the leek mixture, melt 1 Tbsp butter in a large frying pan, and add the sliced leeks and red onion. Cook over a medium heat, stirring regularly, until softened and just starting to brown. Add the minced garlic and curry powder, and cook for a couple more minutes. Set aside to cool for at least 5-10 minutes.
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When the leek mixture has cooled a little, add the chopped parsley and the egg, and thoroughly mix it in.
Part 3: The buttery potato topping
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To make the potato topping, cut the potatoes into chunks, and boil them for around 10-15 minutes, until just softened.
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Drain the potatoes, and add a Tbsp butter and a little salt. Use a fork to coarsely crush them – don’t make mashed potato, just break down any large chunks.
Part 4: Assemble
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Transfer the leek mixture to the blind baked pastry case, and spread it around into an even layer.
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Add the smashed potatoes on top, and distribute them evenly.
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Finish the pie with a generous amount of grated cheddar cheese.
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Bake in the oven for around 30-40 more minutes, until the cheese is golden. Allow to stand for 5 minutes.
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Run a knife around the edge of the pastry to ensure it is loosened from the tin, then undo the clip. I like to take the pie out of the cake tin by placing it onto an upturned mug or bowl – the tin will slide downwards and the pie will rise out of the top. Alternatively, you can tip the pie out upside down onto your hand or a plate, then turn it the right way up again.
Slice to serve.
Video
Notes
The three parts of this recipe can be prepared one at a time. Or, if you’re good at multitasking, they can all be prepared simultaneously to save time.
Nutrition
Serving: 1slice | Calories: 427kcal | Carbohydrates: 42.9g | Protein: 12g | Fat: 23.9g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 408mg | Potassium: 520mg | Fiber: 4.1g | Sugar: 4.8g | Calcium: 245mg | Iron: 3mg
Recipe FAQs
Can I prepare this pie in advance?
Yes! The pie is best eaten fresh from the oven. However, if you need to prepare it in advance, it’s best to assemble everything, then keep it in the fridge until you’re ready to do the final bake just before serving.
How should I reheat any leftovers?
The most convenient method is to reheat any leftovers in the microwave – however, this does cause the pastry to lose its crispiness. Alternatively, you can reheat in the oven at about 180°C (Gas Mark 4 / 350°F), but it may dry out a little (make sure you’ve got some gravy to hand!).
How should I serve homity pie?
Homity pie is pretty versatile. It’s great simply served for lunch with some salad. Alternatively, it also makes a great vegetarian main course for a special occasion, e.g. Christmas or Thanksgiving.
Other Veggie Pie Recipes
Creamy Mushroom Pie with Chestnuts (and Easy Suet Crust)
Smoked Cheese and Broccoli Tart
Vegetarian Lentil Sausage Rolls
The post Homity Pie (Cheesy Potato and Leek Pie) appeared first on Easy Cheesy Vegetarian.
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