Alternatively you can make mini homity tarts using the same
recipe, you'll get 18, 7.5cm “cases” - based on a 7cm bun tin.
Roll out the pastry and cut out circles using a straight sided 7.5cm
cutter. Ease them into them into the tin and place in the fridge to
rest again.
The only “tweak” to the filling is I'd recommend passing the
potato through a ricer before adding the remaining ingredients which
will give you a finer consistency. I'd also suggest using an ice
cream scoop – measuring 5cms in diameter – to fill the cases.
Press the filling down gently to flatten and garnish and bake as per
the original recipe.
Whether you're making the large pie or the individual cases you
can make them ahead and freeze. Once you've lined the greased baking
dish, freeze until required. Once lined, place the bun tin in the
fridge for 30 minutes. Remove the tin and ease out the cases, bag
and freeze until required.
In the unlikely event that you have any leftover – freeze in
individual portions.
Either version of the homity is useful – serve the pie as part
of your Boxing Day lunch, or as the centre piece of your buffet. The
tarts are a great size for a canapé or serve as a starter warmed
with antipasti or garnish with diced chorizo, fried – not
forgetting a drizzle of the delicious oil.
Here are
some helpful photos :
A useful
standby me thinks.
Merry
Christmas – we're going to continue with ideas – you've still got
the New Year celebrations to come!
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