Have you ever read the Cranks Bible? Don't worry, I'm not getting all religious on you - it's a vegetarian cookbook full of really interesting and original recipes. The kind of cookbook that you'll 'ooh!' your way through as you turn down the corner of every single page. This autumn, Cranks are bringing out a brand new edition, with all new recipes, including a few by Michelin-starred chef Richard Corrigan (remember him from the Great British Menu?).
One of the most popular recipes from the original Cranks Bible is their homity pie, and Cranks challenged me to put my own spin on the recipe - hence, homity pie bites!
These pie bites are not quite bitesize - more like two or three bites, depending on the size of your mouth and whether or not you're in polite company - but they're super cute, and great for an occasion where a normal pie is just not quite posh enough.
If you don't know, homity pie is basically a cheesy leek and potato pie. It's a traditional British recipe - we sure did know how to make the most of things during the war. Since the filling of these little pie bites is on the stodgy side (which isn't a bad thing - I love me a bit of stodge), I went light on the pastry, and just used a couple of sheets of filo. It's much thinner and lighter than, say, shortcrust or puff pastry, and much lower in fat too.
So eat away! And don't forget to submit your recipe for a chance to appear in the new Cranks cookbook!
📖 Printable Recipe
Homity pie bites
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Print Pin CommentIngredients
- 750 g potatoes ~5 medium potatoes
- 1 tablespoon oil
- 1 medium leek quartered lengthwise then sliced
- 3 cloves garlic minced
- ½ tablespoon butter
- 80 g cheddar cheese ~1 cup grated, grated
- Small bunch fresh parsley chopped
- Salt
- Black pepper
- ~4 large sheets filo pastry
- Butter or spray oil for greasing
Instructions
- Cut the potatoes into chunks - the exact size doesn’t matter, but try to cut them evenly. I left mine unpeeled. Once chopped, add them to a pan of water, and boil for around 15 minutes, or until completely soft.
- Meanwhile, heat the oil in a large frying pan, and add the chopped leek and minced garlic. Cook over a medium heat for around 5 minutes, until soft and fragrant.
- When the potatoes are cooked, mash them thoroughly, and add the butter, grated cheese, parsley, and cooked leeks. Mix thoroughly until the cheese and butter have melted through the hot potatoes. Season generously.
- Heat the oven to 190°C (Gas Mark 5 / 375°F).
- Cut the filo pastry into squares that measure approximately 3 inches (I was able to get 12 squares out of each sheet of pastry, so cut 48 squares altogether, which was enough for 24 homity pie bites).
- Grease two cupcake trays with butter or oil, and press one square of filo into one of the cups. Spray the pastry lightly with oil, then place a second piece of pastry on top, at a different angle to the first. Gently press the pastry into the cup. Repeat with the other cups until all the pastry squares have been used up.
- Divide the potato mixture between the pastry cups. Lift the corners of the pastry, and gently press them together on top of the filling to create a pocket. Spray once more with oil, then place in the oven and bake for around 25 minutes, until golden brown and crispy (check that they’re crispy underneath too!).
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Rosie says
Hi…How can I make these gluten free? I love your recipes but often have to adapt them to suit GF…not sure if there is a GF Filo!…can you help please🤞xx
Becca @ Easy Cheesy Vegetarian says
Hi Rosie, I'm not sure if you can get GF filo either! If you can't find it I would use your favourite GF pastry instead (shortcrust, puff, etc.), and make them in little cupcake cases.
Dee says
These look lovely. I'd like to make them, but am wondering about freezing instructions. I've not tried freezing filo that's been already thawed. Do you think it might be best to freeze them baked or unbaked? Many thanks.
Becca @ Amuse Your Bouche says
I've not tried freezing these, but I'd probably say freeze them before baking, and then bake them once they've thawed so they crisp up. Let me know how you get on! :)
Richard Stanford says
We made these over the weekend (myself and my 6yo daughter that is), and they were certainly simple and fun, but even though we used what felt like enough seasoning they ended up being surprisingly bland. I'd suggest making sure that the potatoes taste a bit *too* salty before wrapping. Even with that they were a big hit.
Becca @ Amuse Your Bouche says
Yes potatoes do need a lot of salt - and loooads of black pepper :) thanks for your comment!
Sarah @tamingtwins says
These look delicious Becca. I adore a filo pie. With cheese? Even bloomin' better.
Lily Lau says
Such a delicacy! I love them, thanks for showing them to us, Becca! :D
Abigail says
Am sure these delicious mini-pies would be a hit at any party! Gorgeous photography, too.
Becca @ Amuse Your Bouche says
Thanks Abigail :)