[vc_row][vc_column][vc_single_image image=”10122″ img_size=”full” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]The recipe this month is an old favourite of mine and comes from the Cranks Recipe Book.  You should really give this a go if you are looking for a truly comforting and tasty dinner, just serve with a green salad!  It’s ok to load up on the carbs sometimes and once you have tasted this potato and onion pie I think you’ll agree!![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

Homity Pie

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Potato & Onion Pie Ingredients:

300g Wholemeal shortcrust pastry (see below)
350g Potatoes
450g Onions
3tbsp Oil
25g Butter
15g Chopped parsley
100g Grated cheese
2 Crushed garlic cloves
15ml Milk
Salt & Pepper to taste[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]


Roll out the pastry and use to line an 8″ (20cm) flan tin. Boil or steam the potatoes until tender.
Chop the onions, then sauté in the oil until really soft.
Combine the potatoes and onions, add the butter, parsley, half the cheese, garlic, milk, and season to taste.
Cool, then pour the mixture into the flan case.  Sprinkle with the remaining cheese and bake in the oven at 220oC (Gas mark 7) for 25-30 minutes until golden.
Alternatively you can make six individual 4″(10cm) potato and onion pies and cook for 20 minutes.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

Wholemeal Shortcrust Pastry

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200g Wholemeal flour
2tsp Baking powder
100g Butter
3 tbps Water[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_column_text]


Place flour and baking powder in a bowl.  Rub in the fats until the mixture resembles fine crumbs.  Add sufficient water to give a soft but manageable dough.[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_single_image image=”10168″ img_size=”full” alignment=”center” style=”vc_box_outline” border_color=”green”][/vc_column][/vc_row]