What’s in Homity Pie?
Ingredients
Recipe Video
Equipment
Printable Instructions
Recipe FAQs
Other Veggie Pie RecipesHomity Pie (Cheesy Potato and Leek Pie)
Vegetarian Recipes
Curried Baked Carrot Chips
https://ohmyveggies.com/recipe-curried-baked-carrot-chips/
Last weekend, I harvested carrots.
Lots of carrots.
Tiny carrots.
I always have problems with vanishing seedlings when I try seeding directly in my raised beds, so last fall I thought I’d be smart and sow a ton of carrot seeds and then pull the extra seedlings out when I was sure they were big enough to survive any attacks from small animals or insects. But then it got cold and I got busy and I never thinned out the seedlings. So when I was preparing my raised beds for spring last weekend, I pulled out about 50 bitty carrots.
They might be small and okay, they’re a little bit pale too. But I grew them! And they were perfect small carrots. I was kind of excited about my wee carrots, but Chris made fun of them and thought I should throw them in with the compost, to which I responded:
“I’m going to blog about this!”
(That’s my new response anytime he says or does something I don’t like, by the way.)
My carrots may have been too small to use for much, but after I harvested them, I started coming up with ideas for carrot recipes and I was just itching to try them out. So I bought some normal sized carrots and got to work. Dara from Generation Y Foodie mentioned carrot chips to me a few weeks ago and making a curried version was at the top of my list.
I’ve never had carrot chips before, curried or otherwise, but I’m completely enamored with these Curried Baked Carrot Chips now. Carrots aren’t exactly my favorite vegetable, so I figured I’d eat a few of these and give the rest to Chris. But no! These are really, really good–so good that I didn’t want to share. (And maybe I shouldn’t have after he so cruelly mocked the wee carrots I grew!) If you’re not a fan of curry, you can make these with salt and pepper or any other seasoning you like. All you need is a large carrot, a vegetable peeler, a little bit of olive oil, and in a few minutes, you have delicate, crispy oven-baked carrot chips.
Curried Baked Carrot Chips
These spicy, crispy carrot chips make a healthy single-serving snack. If you double the recipe, use two baking sheets and alternate them in the oven halfway through baking time. Adapted from Chow’s Carrot Chips.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1 serving
Ingredients
- 1 large carrot, peeled
- 1 tsp. olive oil
- 1/2 to 1 tsp. sweet curry powder (stick with 1/2 teaspoon for milder chips)
- salt + pepper to taste
Instructions
- Preheat oven to 350 degrees. Spray a large rimmed baking sheet with olive oil mister or cooking spray.
- Holding onto the small end of the carrot, use a Y-shaped peeler to peel paper thin carrot strips. Try your best to make them uniform in thickness. You’ll have some carrot leftover when it gets too thin to peel. Either eat it or throw it in your vegetable scrap bag to make broth with later.
- Place carrot strips in large bowl. Toss with olive oil, curry powder, salt and pepper. Transfer strips to baking sheet in a single layer; the edges can be touching, as they’ll shrink when they bake, but don’t overlap them.
- Bake for 10-12 minutes or until chips are just starting to brown. Place baking sheet on a wire rack and cool until chips are crisp, about 3 minutes. Carefully remove chips from baking sheet (they are thin and will break easily!); eat right away or store in airtight container for up to 5 days.
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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
-
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.
-
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
-
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.
-
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
-
To make the potato topping, cut the potatoes into chunks, and boil them for around 10-15 minutes, until just softened.
-
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
-
Transfer the leek mixture to the blind baked pastry case, and spread it around into an even layer.
-
Add the smashed potatoes on top, and distribute them evenly.
-
Finish the pie with a generous amount of grated cheddar cheese.
-
Bake in the oven for around 30-40 more minutes, until the cheese is golden. Allow to stand for 5 minutes.
-
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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