00:06well hello there folks and a very warm welcome as usual back to what's for tea it's lovely to see
00:12and i hope that i find you well and thanks for nipping over for tonight's archive recipe this
00:18is going to replace my usual shopping video because we are currently in chicago so i thought
00:23i'd upload this this is one of my favorite open pie recipes that i've done on the channel it dates
00:28back to the efforts of the land girls you know during the second world war and the restrictions
00:34imposed on rationing however the origin of the name is unknown and it's believed that homity was
00:40just a made-up name you know by the people of britain at the time so it doesn't really have
00:44much meaning but it's relatively cheap to make uses very simple ingredients and it's just a wonderful
00:51combination of flavors and textures we just love this so i'm going to pass it over to me from about
00:58four years ago and i'll catch up with you just at the end i'm going to be making the pastry
01:02as well
01:03because traditionally it would be a wholemeal pastry and i've never seen a ready-made or ready to buy
01:09wholemeal pastry ready-made in the shop so we're going to do our own which is actually very easy
01:14you're going to need a pie tin or a flan tin something like this and the one i'm using is
01:1920
01:19centimeters so the first thing we're going to do is make the pastry so we can get it nice and
01:23chilled
01:24so into the bowl put your plain flour your wholemeal flour and a half teaspoon of salt
01:29to that we're going to add our chilled butter now if it's chilled and if it's nice and small
01:35like this you'll find it quite easy to work with and all we're basically doing is rubbing the fat
01:40into the flour until you get something that looks like breadcrumbs or sort of a sandy texture now you
01:47don't need the butter to disappear completely but just try and get it as fine as you can because you
01:53don't want any huge lumps of butter in there so hopefully you'll have something that looks like
01:58this i'm going to add an egg to my dough this is going to make it an enriched dough meaning
02:04the end
02:04result is going to be super sure for the lovely tender crumb because you don't want tough hard
02:10pastry not in something like this so if you you know if you do end up adding an egg you
02:15don't have
02:15to add an egg but if you add an egg you know the egg will tenderize your dough and it
02:20will make your
02:21crumb nice and tender so just keep mixing and mine was a bit on the dry side so i'm going
02:27to pop
02:27in about a tablespoon of water just enough to bring it to a dough you don't want this sticky
02:32it shouldn't be wet and sticky you should be able to pick it up and you know form it into
02:37a dough
02:37a dough in your hand a nice ball but it shouldn't be sticking to your hands so just make sure
02:42you don't
02:43add too much water just add a very little at a time because you can always you know you can
02:49add more
02:49but you can't take it away once you're happy pop it into some cling film and we're just going to
02:54put this into the fridge to chill while we do the filling i like to squash mine down into a
02:59disc
03:00sort of shape it just makes it easier to roll at the end if it's already in that kind of
03:05flat shape
03:06you know so just wrap it in your cling film in fact i think in australia is this called glad
03:10wrap
03:11and in the states it's a cling wrap i think so yeah into your cling film and pop this into
03:16your fridge
03:17like i said just until we do the filling which again is super simple so go over to your cooker
03:23get some cold water to that add your potatoes get this up to the simmer once it's simmering pop in
03:29your salt and then put that to the side and we'll do the rest of the filling you want to
03:34boil your
03:34potatoes until they're just tender get some butter and oil melted add your onions and then your leeks and
03:41you want to fry these just until they're you know starting to go translucent and nice and soft so
03:47probably about 10 15 minutes for those and then you can add your garlic and then give that another
03:54couple of minutes just to you know infuse the flavor into your leeks and onions by this stage
04:00your tatties should be ready now like i said you do want these tender but just tender you know you
04:06don't want these so soft that they're all going to fall apart you want them to retain their shape
04:11and i've just gone through and chopped mine up a wee bit more because i want my potatoes quite chunky
04:16not mashed potato add your onion and leek mixture and half of your cheese and a couple of tablespoons
04:23of fresh parsley and then your spinach and just give the whole thing a good mix but be gentle because
04:30like i said you don't want to break up all those tatties just until it's nicely combined
04:34and then add your nutmeg and a final stir just to make sure that's all the way through and it
04:40should
04:40be looking like this but i mean i like my potatoes quite chunky but if you prefer your smaller make
04:46them smaller and then you can get your pastry out of the fridge grease your tin with some butter and
04:52flour your surface just so that your dough doesn't stick as you roll it now i'm really sorry i was
04:58kind
04:59of out of shock for this i didn't realize at the time but you get the idea you just want
05:04to
05:04roll this out big enough to cover your tin and that will give you the correct you know thickness if
05:10you like and don't worry if it cracks around the edges because this is quite a dry dough just be
05:18very
05:18careful pick up with your rolling pin and pop it over your tin and you'll have a lot more than
05:23you
05:24need which is fine so just sort of pick it up at the side and it will naturally find its
05:29own way down
05:30it's quite a forgiving pastry this and it's quite thick so just you know don't worry about it too
05:35much because it doesn't have a tendency to get holes in it and if it does you can just patch
05:39it up like
05:40i said it's very forgiving so just pick it up and drop it and pick it up and drop it
05:45in all the way
05:46around and with the excess you can leave it on if you like i prefer to trim mine off because
05:52i don't
05:53find there's a lot of shrinkage with this pastry so i just completely trim the top and you'll see
05:59when it comes out the oven you know there wasn't a lot of shrinkage at all and i just like
06:03to press
06:03down on the top of the tin you know that gives me a nice edge and i just take away
06:08the excess and i
06:09was really happy with this yeah give this about 30 minutes in the fridge just to set nice and cold
06:16once
06:16it's at half an hour get it back out you want to line this with some grease proof paper just
06:21scrunch up
06:22your paper and put it back in it will lay down much easier that way and to that you want
06:27to add
06:27something to weight down your pastry you could use baking beans or lentils or pasta or rice whatever
06:32you've got i'm just using pasta and you want to blind bake this for about 15 minutes and while you're
06:39waiting you go back to your filling and add in about half of your cream just to loosen up your
06:45filling
06:45a wee bit make it a bit more saucy and easier to spoon out into your base after the 15
06:51minutes get your pastry out and just put your baking beans or whatever you've used to the side
06:57because you can reuse those prick the bottom of your pastry with a fork and we're going to get it
07:02back into the oven for another 10 minutes after 10 minutes get it out of the oven and you just
07:07want to
07:07spoon in your filling pile it nice and high because it will drop down a wee bit as it cooks
07:14and doesn't
07:14that look absolutely wonderful and with the rest of your cream just pop this on top oh my goodness the
07:21calories but it's so tasty so pop the rest of your cream on and then the rest of your cheese
07:27and you
07:28want to give this about 35 to 40 minutes in the middle of the oven and it will come out
07:35looking like
07:36this oh my goodness and the smell as well guys was absolutely amazing now do let your tin cool down
07:43for a wee minute before you get it out i'm using a loose bottom tin which makes this kind of
07:48thing
07:48so easy it just slides out and i'm just going to take the base off which again just slips off
07:56really easily highly recommend getting one of these tins because you can use them for all sorts of pies
08:00you want to let this cool for about 10 minutes before you attempt to cut into it because it is
08:06going to be
08:06piping hot and this was a wee slice here that's what we had for our tea last night and you
08:12could obviously
08:12have this on its own on its own and it is fabulous cold or warm and you have it with
08:18a salad or well
08:19we're having it with baked beans obviously because it's our tea but we didn't want any additional chips
08:25or anything because there's so much potato in there already and yet this makes so many slices that was it
08:32there with three slices out so you'll easily get six generous slices from this so do let me know what
08:40you thought of that one i loved that like i said and so many of these recipes that i've done
08:45over
08:45the last nine years you completely forget about and you see i'm going to do that again but then you
08:50do
08:50forget about it so it's nice to revisit some of these older recipes and it was absolutely delicious so
08:57thank you so much for watching if you're still here and a huge thank you as usual to the supporters
09:03of
09:03the channel over on my patreon page to the channel members here on youtube for anyone who's left me a
09:09super thanks bought me a coffee thumbs up the videos or hype the videos and even just left a lovely
09:14comment on the video it's all very much appreciated and i will catch up with you during the week for
09:20another wee video or three back here on what's for tea take care bye now
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