LAURIE’S DEEP-FILLED HOMITY PIE
Pastry Ingredients:
1 & 1/2 cups whole wheat flour
1/2 tsp salt
8 tbsp unsalted butter
2 tbsp cold water
Filling Ingredients:
1 large potato, cut into 1 inch chunks
1 tbsp olive oil
1 leek, diced
1 medium carrot, diced
1 cup mushrooms, diced
2 cloves garlic, minced
1 handful of baby spinach, chopped
1/4 cup parsley, finely chopped
3 tbsp Greek yogurt
1/2 tsp Dijon mustard
1 cup cheddar cheese, graded. Divide in half.
INSTRUCTIONS:
1. Rub chilled butter into flour, then knead in chilled water to form dough. Place in fridge.
2. Place potatoes in a large pot of water and bring to a boil. Cook until potatoes are tender. Remove from heat and drain.
3. Heat olive oil over medium heat in a large frying pan or skillet. Add leek and carrot, cook for 5 minutes until softened. Add mushrooms and garlic, continue cooking for 2 minutes. Add spinach and parsley, turning a few times until the spinach begins to wilt. Transfer mixture to a large bowl.
4. Add cooked potatoes to bowl of veggie mixture. Stir in the yogurt, mustard and half of the cheddar cheese. Season with pepper and mild salt. Set aside and preheat oven to 425 F
5. Remove chilled pastry dough from fridge, roll dough as thinly as possible on a floured surface. Carefully transfer to a greased pie pan and press edges down.
6. Gently pour veggie filling into the pastry, then sprinkle the remaining cheese on top.
7. Cook for 30 minutes or until the cheese is golden and bubbly and the pastry is cooked throughout. Let cool for 5 minutes before slicing and serving.
TIP: Pie goes well with an ice cold glass of 7Up!
Pft! Cookbook Illustration by Whale Song Partridge
