Potatoes in any size, shape or form are part of our family’s staple diet. Perhaps it’s a genetic thing when you are part Irish. So, when a fellow friend and baker this week put her Homity pie making skills to the test, it was a no brainer that this was what I was going to cook for all you Esse lovers.
I grew up on Homity pies. They were a mandatory part of the picnic on our road trips across England to Ireland every summer.
We used to call our mum ‘Mrs Organic,’ as she cooked her way through the Cranks Cookbook, desperately trying to give us a wholesome diet without too many tears and tantrums.
At the time we hated wholemeal pastry, lentils, spinach, mushrooms, courgettes, fish and grains. These days I am fighting the same battles with my children, knowing that they will thank me later in life when they eat everything.
HOMAGE TO THE HUMBLE HOMITY PIE
Shortcrust Pastry made with wholemeal flour
90g / 3oz butter
1 tablespoon water
Pastry needs to be rolled and chilled in the tin.