So, despite my total fear of making pastry, I decided to have a go at the Cranks recipe for Homity Pie. I used Allinson Plain Wholemeal flour.
I put the flour and fat into the food processor. I was too scared to make it by hand. I added some iced water once it had turned to 'breadcrumbs'.
I let the pastry rest in the fridge whilst I prepared the filling ingredients.
I really enjoyed the original pie, but couldn;t help myself from adjusting it a little.I added some home-grown chives, some broccoli and some Devon Blue cheese.
I think I made it slightly nicer by these Devon additions. I used the recommended potatoes, cheddar, garlic, parsley, but reduced the amount of recommended Cheddar slightly and added a tablespoon more milk.
I baked the pies for the recommended 20 minutes and was delighted by the visual and taste result at the end. These were totally yummy, and I have gone some way to conquering my fear of making pastry. And I'd added broccoli, chives and Devon blue cheese to an already delicious recipe.
Cranks was at the fore-front of the vegetarian revolution in England. Cranks Cafe at Dartington has had a very good recent refurbishment and the website recipes seem to be great, even for a carnivore like myself.
Twitter: @CrankFood
Website: http://www.cranks.co.uk/gb
The Cranks competition is now live (27/3/2015) to be featured in their new cookbook - and go down in culinary history.
I put the flour and fat into the food processor. I was too scared to make it by hand. I added some iced water once it had turned to 'breadcrumbs'.
I let the pastry rest in the fridge whilst I prepared the filling ingredients.
I think I made it slightly nicer by these Devon additions. I used the recommended potatoes, cheddar, garlic, parsley, but reduced the amount of recommended Cheddar slightly and added a tablespoon more milk.
About four small broccoli florets per pie...
Then the onion / cheese / potato topping...plus more cheese. NB my wonky pastry edges!
Website: http://www.cranks.co.uk/gb
The Cranks competition is now live (27/3/2015) to be featured in their new cookbook - and go down in culinary history.
