Mini filo homity pies

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Homity Pies are a wartime speciality traditionally made with shortcrust pastry. For a special treat try these mini and lighter versions using filo pastry for the crust.

Many moons ago, during my late teens, I worked in a travel agency. Whilst working there a health food shop opened up down the road. Obviously being young and naïve, myself and my fellow co-workers believed that every item of food sold in this new health food store was healthy, and of course good for us, in whatever quantity we ate it.

We particularly liked their Homity Pies, which would be warmed up in the microwave and served in a paper bag. Whenever we felt peckish we would nip down for one of these garlicky potato pies encased in a thick wholewheat pastry. Needless to say the pounds began piling onto all of us – did I mention the amazing cheese and onion granary baguettes that the nearby bakery sold, or the jumbo bags of salted wheels that had no calories printed on the bag so we deemed them ‘calorie free’ and ate them by the bucket load.

Anyway, back to the Homity Pies, which I believe came about during war time rationing in the second world war. They are traditionally made with a shortcrust pastry and filled mostly with potato. I decided to make a mini and lighter version of these pies using filo pastry for the crust. Of course, they do still contain a little cream but you could replace this with milk to cut a few calories.

Don’t, whatever you do, cut out the mature Cheddar though, as this compliments the potato perfectly.





Heat the butter in a pan and add the onion. Sauté for 3 minutes. Add the potato and garlic and cook for a further 5 minutes. Remove from the heat and stir in the parsley, cream and cheese. Season with salt and pepper and set aside
Preheat the oven to 170°C/gas mark 3
Brush a 12 hole muffin pan with melted butter. Work with 1 sheet of filo pastry at a time, keeping the rest covered over with a damp tea-towel until needed
Brush the sheet with melted butter and cut into 8 equal squares. Lay 4 sheets, one at a time, into each hole of the muffin pan. Repeat with the remaining pastry
Fill the pastry shells with the potato filling and top each with grated cheese. Bake in the oven for 12-15 minutes, until browned

Helen is a recipe developer and food blogger living in the Midlands with her husband and three children.

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