Fantasy Veggie Dinner Guest - JONATHAN HARKER

Just in time for Halloween...

When Jonathan Harker arrives in Transylvania, he is taken in by Count Dracula’s hospitality, before realising that he is a prisoner in the castle. 

Perhaps, if he had eaten some of this garlicky pie, he might have fared better.

HOMITY PIE

Serves 2 – 3

For the pastry

60g/ 2oz plain flour

60g/ 2oz wholemeal self-raising flour

75g/ 2½oz butter, in small pieces

1 free range egg

For the filling

450g/16oz potatoes, peeled and chopped for the pan

2 onions, chopped roughly

2 garlic cloves, peeled and crushed

1tbsp olive oil

25g/ 1oz butter

100g/ 3½oz cheese, grated

125ml/ 4½floz double cream

1tbsp fresh mixed herbs

First make the pastry.

Put flours and butter into food mixer and whizz until it resembles fine breadcrumbs (or mix between fingers if you prefer).

Add egg and whizz again.

Tip out and form into a ball. 

Cover with cling film and chill for about 10 minutes.

Grease and line a loaf tin.

Take pastry from fridge and roll out.

Place inside the tin. Prick the base, cover and replace in fridge for another 10 minutes or so.

Preheat oven to Gas 5/ 190°C/ 375°F

Line with baking parchment and fill with baking beans. 

Place in the oven for 10 minutes. Then, remove the beans and the parchment and cook for about 10 minutes more until slightly brown.

Leave until ready to cook the finished pie.

Meanwhile, make the filling.

Boil the potatoes until just tender, then drain and cool slightly. 

While the potatoes are boiling, heat oil and butter in a pan and add onions.

Fry onions on a very low heat for about 15 mins, then add garlic and cook for a couple more.
Cut the potatoes into small chunks and add them to the pan. Stir and add about ¾ of the cheese and mix in the herbs. Season.

Allow to sit and soak up the flavours.

Later (I try to leave it at least a few hours), assemble the pie.

Tip the potato mix into the pastry case.

Drizzle the cream into the gaps. 

Top with the remaining grated cheese.

Cook in oven at Gas 6 for 45 minutes.

Allow to cool slightly and then cut into portions.