Homity Pie Recipe Mary Berry
Introduction
This Homity Pie Recipe Mary Berry combines a buttery, flaky pastry crust with a rich, savory filling of potatoes, onions, cheese, and garlic—delivering layers of taste that are satisfying yet light.
Perfect for a cozy dinner, a picnic, or as a vegetarian main dish, Mary Berry’s Homity Pie offers a taste of tradition with every bite. In this blog, I’ll guide you through how to make this delightful pie from scratch, so you can enjoy a piece of comforting, homemade goodness in your own kitchen!
Mary Berry’s Homity Pie is a delicious and comforting British classic that perfectly balances savory flavors with a satisfying texture. This pie features a golden, buttery pastry crust filled with a rich combination of mashed potatoes, sautéed onions, garlic, and grated cheese, creating a creamy, savory filling. The addition of fresh herbs like parsley gives it a vibrant touch, while the cheese brings a deep, indulgent flavor.
Ideal for a vegetarian main course or a side dish, this homity pie is a great choice for any meal. It’s easy to make, incredibly satisfying, and packed with delicious, hearty ingredients that everyone will love. Whether you’re hosting a dinner party or enjoying a cozy meal at home, Mary Berry’s Homity Pie is sure to become a family favorite!
- 250 g (9 oz) plain flour
- 125 g (4.5 oz) unsalted butter, cold and cubed
- 1/4 teaspoon salt
- 3 tablespoons cold water
- 500 g (1 lb) potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 100 g (3.5 oz) cheddar cheese, grated
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
- 1 tablespoon fresh thyme leaves (optional)
- 1 tablespoon butter
- 1 egg, beaten (for glazing)
- These ingredients come together to create a delicious, comforting homity pie that’s perfect for any occasion. The combination of creamy potatoes, savory onions, and rich cheese in a flaky pastry crust makes this a truly irresistible dish.
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Prepare the Pastry:
- In a large bowl, sift the plain flour and salt together.
- Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
- Add 2 tablespoons of cold water and stir with a knife until the dough begins to come together. If needed, add a little more water, 1 teaspoon at a time, until the dough forms a ball.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
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Cook the Potatoes:
- In a large saucepan, cook the peeled and cubed potatoes in salted boiling water for 10-12 minutes, or until tender. Drain and set aside to cool slightly.
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Prepare the Filling:
- While the potatoes are cooking, heat the olive oil in a large pan over medium heat.
- Add the chopped onion and garlic, and sauté for 5-7 minutes until soft and translucent.
- In a bowl, mash the cooked potatoes until smooth. Stir in the sautéed onions and garlic, grated cheddar cheese, chopped parsley, thyme (if using), and butter. Season with salt and pepper to taste. Set aside to cool slightly.
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Roll Out the Pastry:
- Preheat the oven to 180°C (350°F).
- On a floured surface, roll out the chilled pastry dough to fit a 23 cm (9-inch) pie dish. Line the dish with the pastry, trimming any excess from the edges.
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Assemble the Pie:
- Spoon the prepared filling into the pastry case and smooth it down with the back of a spoon.
- Roll out the remaining pastry to form a lid for the pie. Place it over the filling and press the edges to seal. Crimp the edges with a fork to create a decorative finish.
- Use a sharp knife to make a small slit in the center of the pie to allow steam to escape.
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Glaze and Bake:
- Brush the top of the pie with the beaten egg to give it a golden, shiny finish.
- Bake in the preheated oven for 30-35 minutes, or until the pastry is golden and the filling is heated through.
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Serve:
- Allow the pie to cool for a few minutes before slicing and serving.
- Serve warm with a side of fresh salad or vegetables for a satisfying meal.
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