Spuds get new duds as savory pie filling

Andrew David Baker , Special to Star Tribune

Homity pies, a staple in Britain.

By ANDREW DAVID BAKER, Special to the Star Tribune

Last update: October 28, 2009 - 12:13 PM

Meaty stews bubbling under crusts and creamy quiches wrapped in flaky pastry have their fans in the fall. But for a change, I like to use good old-fashioned russet potatoes in hearty autumn baking.

Homity pies are a traditional British recipe. I sampled one for the first time while visiting the Denby pottery in Derbyshire. After touring the factory, I stopped for a light meal at the cafe. The homity pie was the one dish on the menu I had never heard of, so I decided I must try it in the name of research.

What a delicious discovery it was -- warm, tender potatoes in a whole-wheat crust, seasoned with herbs, onion, and celery, and topped with golden melted cheese. I've added a bit of bacon to my version to round out the flavors.

Turnovers are common in the cuisines of many cultures. I've used a more American-style dough with cream cheese, which keeps it tender and adds richness. But the filling takes its inspiration from Indian dishes -- with potatoes, lentils, carrots and curry powder.

It doesn't take a nutritional mathematician to understand that potatoes plus dough equal more than a few carbohydrates, so be sure to enjoy these small, single-serving pies accompanied by a crisp green salad.

Andrew David Baker is a freelance food writer who lives in Edina.

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