Homity Pie

Ingredients:
For the pastry:
2 oz plain flour
2 oz wholemeal flour
2 oz olive oil spread
1 tsp cold water (may not be needed)
tiny pinch of salt

For the filling: 
1 medium potato - peeled, diced and cooked
1/4 of a small butternut squash - peeled, diced and cooked
1 small onion - finely chopped
1 clove garlic - crushed
1/2 tsp minced ginger paste
1 red chilli - finely chopped
1 tsp cumin seeds - lightly pounded in a pestle and mortar
3 oz Manchego cheese - grated 
handful of frozen petit pois  
2 tbsp milk 
splash of olive oil

Method: 
For the pastry:
Mix together the two flours and salt and then rub in the olive oil spread to a breadcrumb consistency
Pull together into a ball of dough, use a small amount of cold water to help if needed
Roll out the pastry and line a quiche dish
Blind bake the pastry for 10 minutes at 180 degrees
Remove from the oven and leave to cool for a few minutes

To make the filling:
Soften the onion, garlic, ginger and chilli in a little olive oil 
Add in the diced potato and butternut squash and continue to fry for 3-4 minutes
Stir in the cumin seeds and petit pois and cook for a further 2 minutes
Stir in the milk and 3/4 of the grated cheese, mix well

Fill the pastry case with the prepared potato mix and sprinkle over the remaining cheese
Cook at 170 degrees for 18-20 minutes until golden brown on top

Serves 6
Can be eaten hot or cold
Was served as part of a cooked breakfast with grilled bacon, tomatoes, mushrooms and a poached egg, 
also served as a lunch with salad and hot beetroot chutney (see previous recipe)