I think they are a fab brand and so I was excited when they got in touch to ask me to design my own take on their classic "Homity Pie" recipe.
Cranks are renowned for their Homity Pie, a traditional British open vegetable pie containing potatoes, onions and cheese which dates back to the efforts of the land girls during the second world war. The Homity Pie was a simple dish which could be made using home grown produce during war time rationing.
To make my Homity Pie unique, I decided to add some extra fantastic produce - asparagus, butternut squash and red onions. I also added some vegetarian Italian hard cheese for an extra kick of flavour. I feel that the asparagus and hard cheese worked really well, although I slightly undercooked my butternut squash, so I have upped the cooking time when precooking it before adding to the pie.
I hope you enjoy my twist on the Homity Pie. I would love to hear what you think!
Cranks are running a competition to celebrate the launch of the new edition of the classic Cranks Bible Recipe Book, due out later this year. Cranks are offering the chance for you to see your own recipe featured alongside Michelin starred chef Richard Corrigan who has also contributed recipes to the book.
To enter, all you need to do is share your recipe title, ingredients, instructions and recipe cooking time (plus a picture if you have one) on Cranks Facebook page and they’ll be choosing their favourite recipe to be included in the new Cranks Bible this October 2015. You can also find more info on their blog.
The competition closes Sunday 05 April, so be sure to get your entry in to be in with a chance of winning!
Homity Pie with Butternut Squash, Asparagus and Spanish Onion
300g Wholemeal Flour
400g Butternut Squash, cubed
400g Potatoes, roughly chopped
400g Red Onions, sliced
2 Garlic Cloves – crushed
4 tbsp Oil
100g Asparagus, trimmed and halved
1 tbsp Milk
100g Cheddar Cheese, grated
100g Vegetarian Italian Hard Cheese, grated
Salt and Pepper to Season
- Make the wholemeal pastry using 300g of wholemeal flour and 150g butter. Combine the flour and butter until the mixture resembles breadcrumbs, and bind together with water to form a ball of dough. Refrigerate for twenty minutes.
- Preheat the oven to 200°C, gas mark 6. Place the butternut squash in a roasting pan with 2 tbsp of oil and roast for around 25-30 minutes or until al dente.
- Roughly cut the potatoes into fours and boil them in a pan on the hob until they are suitable for mashing, and drain.
- Finely chop the red onions and crush the garlic. Saute the onions and garlic in a pan with a little oil for around five minutes.
- Add the asparagus tips and continue to cook for a further five minutes.
- Roll out the wholemeal pastry and line a pie or flan tin.
- Once the butternut squash, onions and asparagus are cooked, drain the oil and allow the vegetables to cool a little.
- Mash the potatoes, adding the milk, butter and around half of each of the cheeses. Combine the potato mixture with the vegetables to make the pie filling. Season with salt and pepper.
- Spoon the filling into the pastry case and smooth over.
- Top the pie with the remaining cheese.
- Bake in the oven at 200°C, gas mark 6 for around thirty minutes until golden brown.
- Serve immediately.
Disclosure: This is a featured post which I have received payment for. All views are my own