Nettle Hommity Pie
Ready in 1 hour

Serves 6 people

Ingredients

Pastry

• 150g plain flour

• 150g wholemeal flour

• 200g butter

• 1 free-range egg (beaten)

Filling

• 750g new potatoes

• 100g nettles (young, tender leaves, blanched and chopped)

• 175g mature cheddar, coarsely grated

• 250ml double cream

• Pinch of freshly grated nutmeg

• Flaked sea salt and freshly ground black pepper

Preparation

Rub the plain flour, wholemeal flour, and butter together in a bowl until they resemble fine breadcrumbs. Add the beaten egg and combine with a knife until the mixture forms a dough. Roll out the pastry and line a 20cm (8-inch) quiche tin with it. 

Boil or steam the potatoes until tender. Whilst the potatoes boil, finely slice your leek, blanch and roughly chop the nettles, and grate the cheddar. Once the potatoes are boiled, cut them into even halves or quarters, depending on the potato's size. 

Combine the cooked potatoes, leeks, grated cheese, and chopped nettles. Season with nutmeg, salt, and freshly ground black pepper. Spoon the filling mixture into the pastry case. Pour the double cream over the filling, allowing it to drizzle down between the layers. 

Place the tin on a baking tray and bake in the oven at 200°C (180°C fan) or Gas Mark 6 for 40–45 minutes. 

The pastry should be crisp and pale golden brown. Let the pie cool in the tin for 10 minutes. Remove it from the tin and place it on a serving plate. Cut into thick wedges and enjoy!