Homity Pie made with gluten free shortcrust pastry… A favourite ‘trendy’ savoury tart of the 80’s with potato, onion, garlic and cheese. Variations included.
Originally posted 30th March 2014. Post updated 5th June 2022
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A history of love for Homity Pie – Gluten Free or Not
I have a long history with Homity Pie. My first was in my 20’s… bought from a little bakery in Middle England while on a student placement. They became a daily lunch obsession… Something delicious, that allowed me to pretend I was a little bit trendy (which in reality, I wasn’t).
They were simple, filling, packed with flavour and vegetarian (which at the time, I was). And they were cheap too… which meant I could afford to eat them, despite a measly student bank balance.
My love for Homity Pie has remained to this day… Sometimes as the ‘original’ and sometimes ‘pimped’ with additions and embellishments. The appearance of Coeliac Disease in my life has also meant the need to make it gluten free too… So, my lovely friends… You’re in for a treat. Over 30 years of Homity Pie magic shared with my love. xx
What exactly is Homity Pie?
Homity Pie (whether gluten free or not) is a very straightforward pastry tart, essentially filled with potato, onion, garlic and cheese. The original recipe (which comes from the very hip 1980’s Cranks cookbook) uses boiled or steamed potatoes. But I have always made my Homity Pie with left-over baked potatoes, because I think it tastes better that way… Plus… the goodness and texture of the potato skins remains.
Whether eaten warm or cold, Homity Pie has a filling which is soft with potato and tangy with the sweetness of caramelised onion and garlic. The sharpness of mature Cheddar brings an extra flavour layer and the crisp pastry crust offers a contrasting textural bite.
Making Homity Pie gluten free and safe for Coeliacs
It goes without saying that since becoming gluten free, I have mastered the art of making the Gluten Free Homity Pie. OK… It’s a simple sub. But it also means that THIS Homity Pie is safe for people with Coeliac Disease (Celiac) too.
To make it, I use my very delicious Gluten Free Shortcrust Pastry recipe. It’s totally perfect for making quiches and pies, because it stays crisp and short and handles like a dream. Of course, while I would urge you to try it (because it’s the best gluten free shortcrust I know), Homity Pie can still be made with other shortcrust pie bases as well… gluten Free or not. Just make sure that if making it for anyone with a gluten/wheat related health condition, that the pastry uses certified gluten free flours and that all ingredient labels are checked for hidden gluten and ‘may contain’ warnings.
Variations on a theme… How to ‘pimp’ your Homity Pie
Although Homity Pie has always been hailed as a great Vegetarian recipe, I confess that over the years, I have made a few meaty versions and have also pimped my pies with extra veg… Here are my favourite variations…
- Vary the potatoes – Use the original recipe boiled or steamed option… Or switch for baked potatoes (with skins), baby boiled or roasted Hasselbacks. You can even sub with sweet potato, turnip, swede or roasted butternut squash.
- Switch up the Veg – Add a little leek alongside the onion. Or throw in some broccoli, brussels sprouts, mushrooms or peas.
- Change the cheese… Why stick with Cheddar when there are so many delicious options to play with? Try using goat’s cheese, Feta, Brie, Gruyère, Monterey Jack, Stilton or any other meltable cheese that takes your fancy. Head over to cheese.com and be inspired!
- Add some spice – While the base recipe uses a little parsley for extra flavour, don’t see this as a constraint. Add some chilli, paprika, a little Indian curry spice or go Mediterranean with thyme and oregano.
- Throw in a little cooked sausage or bacon – For the meat-eaters among you, a few chunks of seasoned sausage seriously takes Homity Pie to new heights. My absolute favourite is to throw in sausage made with pork and apple.
Can I make this recipe Vegan?
Yes… Because the original Homity Pie is vegetarian, it’s a few easy tweaks to make it Vegan too…
- Make sure to use a Vegan shortcrust pastry recipe (gluten free as required).
- Use dairy-free milk and butter.
- Choose a good vegan (meltable) cheese.
How to serve Homity Pie…
Because Homity Pie is filled with potatoes and veg, it is best served with just a side of extra veg or a salad… Or on its own… Hot or cold.
- Serve hot with broccoli, greens, purple sprouting, green beans, baked beans, sweetcorn, courgette or spinach.
- Eat cold with a salad or coleslaw.
- Wrap in foil, throw in the backpack and take on a gluten free Picnic… Or pop in the lunch box for the office.
Ready to make Gluten Free Homity Pie?
And that’s it. The classic (and not so classic) Homity Pie made gluten free. I hope you love it…
Don’t forget to let me know if you make it. Leave a comment, rate the recipe and tag me on social media too. You’ll find me on Facebook, Instagram, Twitter and Pinterest (#glutenfreealchemist).
For everything else, head over to our Gluten Free Recipe Index and browse… There’s so much gluten free inspiration, you’re sure to find something you love.
Happy baking
More savoury picnic pies you’ll love
Homity Pie
Key equipment
- individual pie tins or 1 larger dish
- fridge
- sharp vegetable knife
- chopping board
- large saucepan
- oven + hob
Ingredients
Shortcrust Pastry
- 430 g shortcrust pastry (gluten free as required) (approx weight) – See separate recipe card on post or use alternative of choice.
Homity Pie Filling
- 300 g baked potatoes cooked weight – cut into pieces (including skin)
- 300 g onions unpeeled weight – chopped
- 2 large cloves garlic crushed
- 3 tbsp olive oil
- 25 g butter or dairy free alternative
- 15 g fresh parsley chopped
- 100 g mature Cheddar cheese grated (or alternative meltable cheese of choice – DF as required)
- 1 tbsp milk DF as required
- salt and pepper to taste
Optional meat add-in
- 3 sausages cooked and cut into chunks
- 5 rashers OR… bacon raw and cut into small pieces
Instructions
Pastry Cases
- Make your pastry according to chosen pastry recipe.
- Roll out to line 6 individual (10 cm/4 inch) pie tins or foil dishes (or 1 single pie dish). (To avoid over-working the dough, divide into individual portions before rolling out).
- Place the raw pastry cases in the fridge to rest for about an hour.
Prepare the filling
- Cut the cooked baked potatoes into small chunks.
- In a large pan, sauté the chopped onion in the olive oil for about 10 minutes until very soft, stirring frequently.
- Add the garlic and cut potatoes, stir and continue to cook for a further 5 minutes.
- Remove from the heat and stir in the butter (so it melts), parsley, half of the cheese, milk and seasoning. Combine thoroughly. (If adding raw bacon or cooked sausage, do so at this stage).
- Cool the mixture slightly.
To bake
- Meanwhile, pre-heat the oven to 220 C/425 F/Gas 7.
- When the mixture is cool enough (hand warm is good), spoon into the uncooked pastry cases so that the tops are chunky.
- Sprinkle the remaining cheese on top of each pie and bake for about 20 minutes until the cheese has melted and the tops are turning golden.
- Enjoy hot or cold with a side of veg or salad.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Basic Gluten Free Shortcrust Pastry
Key equipment
- large bowl
- small bowl
- fork
- flat table knife
- pastry blender optional
Ingredients
- 220 g Gluten Free Rice Free Flour blend GFA Blend B – See NOTES
- 1 tsp xanthan gum
- ½ tsp fine sea salt (for savoury pastry) OR 1 tbsp icing sugar (for sweet pastry)
- 55 g unsalted butter cold and very small-cubed (or dairy free block alternative)
- 55 g lard/Trex cold and very small-cubed
- 1 large egg UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 2 tbsp very cold water (up to 2½ if more needed)
Instructions
- Weigh the flours, xanthan gum and salt (or sugar) into a large bowl and mix together until evenly combined.
- Add the butter and lard/Trex (both cut into very small cubes) to the bowl.
- Chill the bowl with the ingredients for about half hour, before rubbing the fat the into the flour mixture using finger tips or a pastry cutter, until it resembles coarse breadcrumbs. (See Main BLOG POST for tips).
- In a small bowl, beat the egg with 1 tbsp of very cold water and then pour into the crumb mixture.
- Stir the wet ingredients into the crumb mixture using a table knife until it begins to clump together.
- At this stage, set the dough aside (at room temperature unless in a very warm room/climate, in which case, refrigerate) to rest for 10 to 20 minutes. This will enable the dough to fully absorb the liquid.
- Once 'rested', start to bring the dough together with hands. If the dough feels very dry, add a little more very cold water (a tiny bit at a time) and work it into the dough with the knife. If it feels very sticky, add a tiny sprinkle more flour and work through with hands.
- Bring the mixture together and press into a ball.
- If not using immediately, wrap and refrigerate. And when ready to use, take from the fridge, bring to room temperature and knead very lightly to enable it to become 'rollable'.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Homity Pie shared with
- Fiesta Friday #435 with Angie
- Cook Blog Share 2022 Week 24 with Nomss
- Full Plate Thursday #591 with Miz Helen’s Country Cottage
- What’s for Dinner #371 with The lazy Gastronome
Oh my days, I came across this recipe and it looks like everything I love – but doesn’t love me. Oh the torture! That said, I know my family will adore these pies.
🙈🙈 Oh dear… But hopefully the family will love them xx
I’ve never heard of homity pie but it sure sounds and looks delicious! Thanks for sharing at the What’s for Dinner party. Hope the rest of your week is awesome!
Ha ha! Yes… It may be a rather British invention. But delicious nonetheless xxx
I have made your Homity Pies recipe many times, Kate, and love them. Whenever I have leftover ready made GF pastry, I use it up with these pies and freeze whatever I don’t eat straightaway. Perfect for picnics, lunches with friends or just anytime! Thanks for bringing Homity Pies back into focus. Helen 🙂
Thanks so much Helen. You’re very welcome. They are way too good to let disappear into history.
So glad you love them too. xx
Really Aimee, try them! They are soooo good!!!! I make twice the portion and freeze them. Beats pfaffing around in the kitchen in the morning. Grab one from the freezer and go. I eat them cold or throw it in the microwave at work if I fancy it hot……
Mm mm mm! I would love one of these for lunch with a pint of beer, they sound so good! And I really like the sound of that tart crust…
They look delicious and I love their rsutic appearance. I have a cranks cookbook somewhere, I must hunt it out.
Thanks Katie. Definitely dig out the Cranks…………. I'd forgotten how many fab recipes there are in there!