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 An open-baked pie containing a filling of potatoes and an onion and leek mixture, covered with cheese. The origin of this dish has variously been claimed as some form of the (unknown) ‘Devon Pie’, to originate with the Land girls of the Second World War or from Cranks Vegetarian Restaurant, which opened in London in 1961 and who themslves described Homity Pie as “A good old English country recipe”. Homity Pie, purchased from a farmers market in Holmfirth, West Yorkshire, 2013 Image: Harry Wood  Original Receipt from ‘The Cranks recipe book‘ by David Canter, 1981 (thanks to our correspondent Annie Gray)Homity pies A good old English country recipe – one of the most popular at Cranks Wholemeal shortcrust pastry (see page 2 30) 10 oz (300 g) Potatoes 3/4 lb (350 g) Onions 1 lb (450 g) Oil 3 tbsp (45 ml) Butter or margarine 1 oz (25 g) Parsley, chopped’ oz (15 g) Cheese, grated 4 oz (100 g) Garlic cloves, crushed 2 Milk 1 tbsp (15 ml) Salt & pepper to taste Roll out the pastry and use to line six 4″ (10 cm) individual tins or foil dishes. Boil or steam the potatoes until tender. Chop the onions, then sauté in the oil until really soft. Combine the potatoes and onions, add the butter, parsley, 2 oz (50 g) cheese, garlic, milk, and season well to taste. Cool, then use to fill the pastry cases. Sprinkle with the remaining cheese and bake in the oven at 220°C (425°F/Mark 7) for 20 minutes, until golden. Alternatively, use to make one 8″ (20 cm) flan. Bake for 25-30 minutes. Makes 6 pies  |
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