Have got a couple o’ leeks out squeakin’ on the block all ready for the chop, tatoes on, pastry made sat sittin’ quietly in the dark in the fridge, & am already salivating at the promise of Homity pie for me Tea - haven’t tasted it since me Mam made it for us way back when - a streetwise City Girl RIP & happy to be part of the Land Army during WWII was She🕊 Thank you for the inspiration, Rick - I even bought some Lardy shortening for the first time since dot re best pastry-making practice, nudged by one your other vlogs. Was just gonna make a Vichyssoise, but now … just go that little bit further & Nom 😋 Simplest is Best - Smashin’ - looking for to the next👌
Doing this tonight, using my available veg, which are potatoes, carrots, onion and sweetcorn (I waste nothing) made a cheese sauce to go in it too ❤ and using the rest of the pastry (your recipe) that was left over from my quiche a few days ago! Thank you for all you do 😋
I’ve been making this pie for more years than I can remember, my mother use to make it and her mother before her. I’m in my mid sixties so the makings probably it go back to the 40’s. Our only the difference is we’ve always used hot water crust pastry, and the vegetables were always what was available.. Another good recipe keep it going my friend.
Thank you for showing a very easy technique to hold the pastry in place while cooking and then how to trim it up for presentation and ease of release from the spring-form pan. Great meat-less meal with plenty of vegetables.
Made this pie today.Absolutely delicious! But without doubt the star of the show was the pastry. Rik your no fail pastry definitely didnt fail - yummy.Took no time to make and the result was fabulous.Thanks a lot.I'll be doing a lot of pastry based things from now on 😁
Yellow/gold potatoes are my favorite to cook with - unless I am making a baked potato proper. I do not have much experience with leeks. I have had cold leek soup, that is about it. This will be a first for me. These ladies during the wars were inventive with limited resources to feed families.
That's the best-looking thing I've seen in ages. I am a student of the homefront in England and the US so I enjoyed hearing about its history. I am American but I am totally in love with the UK. I'm a new subscriber. Is cornflour the same as cornstarch in the US?
Hi welcome. Yes, it is. Thank you for joining me here. There are a few more traditional dishes coming up. They are not everyone's taste, but we need to preserve them as they say. Best, Rik
Cream, Cheese, Shortening, Butter and Shortcrust Pastry all the famous healthy ingredients 🤣😂 Add a bit of Spinach and Leek and now its a healthy pie lol. defo not healthy but very delicious. Enjoyed making this one 10/10
Superb Rik!😋 never tried it but would love a taste for sure. You really have been producing top notch recipes recently mate! and good to see you getting loads of subscribers
Cheers, Mate. Been going through my notebook on traditional and I'm making as many as possible - they are simply being forgotten about. I love the old recipes - Keep wrapped heard there is some weather your way. Best, Rik
That looks so good! Thank you for sharing your recipe with us. But I'm an old meat & potato girl, so I think add some Good Sausages on the side & I love almost all veggies, so I think I'd add some Oven Roasted Brussels Sprouts with Turnips & Rutabagas. You can't beat Brussels Sprouts, Roasted Turnips & Rutabagas because they come out so sweet & flavorful when you roast them. I always use them in my stews & chuck roasts with lots of roasted garlic.
I have watched several of your videos and I can’t decide which recipe to make after Pan Haggerty but this pie is calling my name. I’m sure my son would absolutely love this, he’s all about trying new foods. Thank you for sharing your recipes with us. Love from Texas. ❤
Hi Rick looks delicious, when I was a kid I used to make bero biscuits, can't remember how to do them but I wanted to start baking again, don't suppose you have the recipe, thank you in advance,
Hi there, Rik! Hope you had a great Christmas. This looks to be a fantastic recipe. My one thought was 'bacon bits'!! Your pastry always looks wonderful. Try though I might, mine never works that well, and I don't know why. I will be doing this asap, but as a single guy I'll need to scale it down a bit - unless you can freeze it after cooking?? All the very best!! Pete A :) :) :)
Hi Pete, Thanks been doing a spot of cooking. This recipe is an easy one to scale down - just look at the ingredients and put less in - don't get hung up on weights and measures apart from the pastry (you could buy ready made ) If you make it let me know. Best wishes, Rik
@@BackyardChef Hi Rik! Thanks for taking the trouble to respond, and for the sound advice, which I greatly appreciate. Will certainly report back when I've made my pie. Cheers, Rick - and a very happy and successful New Year to 'you and yours'. Here's to a pie-filled 2024!! Pete A :) :) :)
Another lovely. But on the. Cornbeef tart you trimmed after the blind bake? So need a kitchen, love your recipes but do want to buy the FrenchLaundry cook book. Let you know Thanks for making my day better.
I have been looking for a recipe for leeks. This is also a great vegetarian dish. I wonder if I could make it vegan. My family will be eating healthy. Don’t tell them.
The other went on two small quiches. Separated and the two go in the fridge. Only used one for the pie. This dough freezes very well too! You can have it on hand then. Best, Rik
That looks fantastic. Leeks are quite exotic and expensive here though. I maybe could use green onions ( scallions) but not until they are in season in the spring. Beautiful crust as well.
No doubt it does look fantastic but fatty ooh, yeah. haha Back in the day people needed those fats to survive between meals working chores of all kinds. No fridge, no snacks just, if lucky, a pie or cake is cooling off somewhere for later. Thank goodness for raisins and peanuts. The best snacks ever known to humankind and still are. 😅
Made one last night. It was wonderful and looked every bit as good as the one you made. I’ve ended up with a fair bit of pastry left over - I noticed you divided yours in two - so may make another in a few days.
Never heard of it. I am definitely trying it. Rik, you have a unique style of cooking and for many years. Stupid is the person who tries to steal your recipes and nobody makes old and traditional recipes like you do. If I find a copycat channel or video I shall report same asap and to you. have a great weekend
@Backyard Chef • Rik: I'm not sure why you waited to cut the crust until after it was out of the oven. It seems throwing those bits away is not something that would have been done during the war. If cut off first, the pastry could have been backed separately as a desert or used to make small tarts. Any idea where your technique came from? Is there a variant of this pie that is baked in a shallower pan like a quiche? It seems a smaller dish would be easier for portion control in today's much less physical world.
Hi, Yvonne. The pastry that is left around the top helps keep the pie up. (large pie) There is hardly anything that would make any difference around the top. The pastry taken off and not baked is in the fridge to be used. I'm sure you cook the way you are talking and can make a quiche if you so wish to. Best, Rik
@@BackyardChef • Actually, I haven't been very successful with quiches, which is why I wondered if this could be made in the shallower dish. This dish doesn't seem to have the problem with setting up or drying out (due to fewer eggs, perhaps.) I'm glad you explained why to leave the extra crust to hold the pie up. I've only used springform pans for cakes so could have been disappointed if my cheapness had led me to trim the crust to the pan before baking. Thanks for your prompt reply.
Hi Yvonne, you do know if you make a quiche blind bake, as usual. However when the pastry comes out of the oven brush the bottom(inside the pastry) with egg wash and give it a couple of mins back in the oven it seals it - helps prevent soggy bottom. I don't think you would be disappointed - there would be enough pastry even if it shrunk down a little form the top. Best, Rik@@yvonnetomenga5726
Allen there is an old video th-cam.com/video/To1zIFzHIqw/w-d-xo.html a couple of years ago and it probably has music on at that time - have a look see it its what you are after. Best, Rik
shortening is a type of fat used in baking to create a short (tender and crumbly) texture in pastries, pie crusts, and biscuits. It's called "shortening" because it shortens gluten strands in dough, preventing the formation of a long, chewy texture. Unlike butter or margarine, which can add flavor, baker's shortening is typically flavorless and is prized for its ability to create a flakier, more tender texture in baked goods. It can be made from various fats, including vegetable oils, lard, or a combination, and is often solid at room temperature. Best, Rik
I'm going to do a lard pastry and stuff it with meat and veg. If it's good enough for the birds it's good enough for me. Aldi don't sell it. Can we get dripping now?
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
Have got a couple o’ leeks out squeakin’ on the block all ready for the chop, tatoes on, pastry made sat sittin’ quietly in the dark in the fridge, & am already salivating at the promise of Homity pie for me Tea - haven’t tasted it since me Mam made it for us way back when - a streetwise City Girl RIP & happy to be part of the Land Army during WWII was She🕊 Thank you for the inspiration, Rick - I even bought some Lardy shortening for the first time since dot re best pastry-making practice, nudged by one your other vlogs. Was just gonna make a Vichyssoise, but now … just go that little bit further & Nom 😋 Simplest is Best - Smashin’ - looking for to the next👌
There you go great memories - I hope you enjoy! Thanks for posting I enjoyed reading. Best, Rik
i love this guys enthusiasm for his creations it makes you hungry watching him.😝
Thanks, David. Most complain about me stuffing my mush. How do you see if its ok or not? P.s. I love stuffing my mush. Best, Rik
Doing this tonight, using my available veg, which are potatoes, carrots, onion and sweetcorn (I waste nothing) made a cheese sauce to go in it too ❤ and using the rest of the pastry (your recipe) that was left over from my quiche a few days ago! Thank you for all you do 😋
Thank you. Best, Rik
I’ve been making this pie for more years than I can remember, my mother use to make it and her mother before her.
I’m in my mid sixties so the makings probably it go back to the 40’s. Our only the difference is we’ve always used hot water crust pastry, and the vegetables were always what was available.. Another good recipe keep it going my friend.
Good memories. I love my hot water crust, great tip! Best, Rik
Thank you for showing a very easy technique to hold the pastry in place while cooking and then how to trim it up for presentation and ease of release from the spring-form pan. Great meat-less meal with plenty of vegetables.
So nice of you. Thank You. Best, Rik
Hello again my friend. You make everything look so easy..
Thankyou from Henrietta.😘😘😘😘
Thank you, Henrietta. Nothing complicated when I'm cooking. Best, Rik
Made this pie today.Absolutely delicious! But without doubt the star of the show was the pastry. Rik your no fail pastry definitely didnt fail - yummy.Took no time to make and the result was fabulous.Thanks a lot.I'll be doing a lot of pastry based things from now on 😁
Glad you enjoyed it. Pastry video tonight - why i make pastry the way i do. That ill help others and bust the myth. Thank you. Best, Rik
Hi Rik, I'm all the way in Barbados and you have inspired me, I went out this morning bought a burger press and made homemade 1/4lb burgers
Nice one Rosemary. Hope you enjoy making. Best, Rik
Yellow/gold potatoes are my favorite to cook with - unless I am making a baked potato proper. I do not have much experience with leeks. I have had cold leek soup, that is about it. This will be a first for me. These ladies during the wars were inventive with limited resources to feed families.
That is where some of the best recipes Ive eaten have come from - the Hard Times - Best, Rik
Thank you Rik! Got to make this! Many thanks to the Land Girls. ❤
Yes, agreed. They kept the country going through hard times. Best, Rik
That's the best-looking thing I've seen in ages. I am a student of the homefront in England and the US so I enjoyed hearing about its history. I am American but I am totally in love with the UK. I'm a new subscriber.
Is cornflour the same as cornstarch in the US?
Hi welcome. Yes, it is. Thank you for joining me here. There are a few more traditional dishes coming up. They are not everyone's taste, but we need to preserve them as they say. Best, Rik
Cream, Cheese, Shortening, Butter and Shortcrust Pastry all the famous healthy ingredients 🤣😂 Add a bit of Spinach and Leek and now its a healthy pie lol. defo not healthy but very delicious. Enjoyed making this one 10/10
Thank you. ha ha ha, Dave you made me laugh, mate. Thank for that. Best, Rik
@@BackyardChef 🤣 doing your cornbeef and potato tomorrow, looks delicious and I can't wait 😋
Nice one, Dave. Best, Rik@@dave311281
I wish I lived next door to you. Everything you cook looks so good. I want it all!
Thank you. Best, Rik
Well, that is a bit of English food history I’d never heard of! It looks delicious almost worth buying a deep fat fryer for!
Thank you. Best, Rik
Superb Rik!😋 never tried it but would love a taste for sure. You really have been producing top notch recipes recently mate! and good to see you getting loads of subscribers
Cheers, Mate. Been going through my notebook on traditional and I'm making as many as possible - they are simply being forgotten about. I love the old recipes - Keep wrapped heard there is some weather your way. Best, Rik
That looks so good!
Thank you for sharing your recipe with us.
But I'm an old meat & potato girl, so I think add some Good Sausages on the side & I love almost all veggies, so I think I'd add some Oven Roasted Brussels Sprouts with Turnips & Rutabagas.
You can't beat Brussels Sprouts, Roasted Turnips & Rutabagas because they come out so sweet & flavorful when you roast them.
I always use them in my stews & chuck roasts with lots of roasted garlic.
Wow, yummy veggie cheesy pie.
Thank you 😋Best, Rik
I have watched several of your videos and I can’t decide which recipe to make after Pan Haggerty but this pie is calling my name. I’m sure my son would absolutely love this, he’s all about trying new foods.
Thank you for sharing your recipes with us.
Love from Texas. ❤
Hope you enjoy. Thank you for watching and sharing. Best, Rik
I enjoy reading the comments almost as much as eating your recipe Rik.
I do too. Thank you. Best, Rik
Hi Rick looks delicious, when I was a kid I used to make bero biscuits, can't remember how to do them but I wanted to start baking again, don't suppose you have the recipe, thank you in advance,
My Mum used to make from the be-ro cookbook. I actually do have one somewhere! Will have a look. Best, Rik
👍🏻 Thanks - I'm looking forward to giving this a try. Just curious to know what the vinegar does to the pastry?
Thank you. Full explanation here th-cam.com/video/zisAWUUBolc/w-d-xo.html Best, Rik
@@BackyardChef Excellent - thanks Rik 👍🏻
You had me at "Fry the leeks in butter" 😋
Cheers, Paul. The best way! Best, Rik
That looked a real Stomach pleaser mate and as you say, quite healthy too with all the Veg. Mind you, a bit of Cream and Cheese never hurt anyone 👍👍😜😜
Agreed, Stephen. I love this pie and variations of it. Best, Rik
Hi there, Rik! Hope you had a great Christmas. This looks to be a fantastic recipe. My one thought was 'bacon bits'!! Your pastry always looks wonderful. Try though I might, mine never works that well, and I don't know why. I will be doing this asap, but as a single guy I'll need to scale it down a bit - unless you can freeze it after cooking?? All the very best!! Pete A :) :) :)
Hi Pete, Thanks been doing a spot of cooking. This recipe is an easy one to scale down - just look at the ingredients and put less in - don't get hung up on weights and measures apart from the pastry (you could buy ready made ) If you make it let me know. Best wishes, Rik
@@BackyardChef Hi Rik! Thanks for taking the trouble to respond, and for the sound advice, which I greatly appreciate. Will certainly report back when I've made my pie. Cheers, Rick - and a very happy and successful New Year to 'you and yours'. Here's to a pie-filled 2024!! Pete A :) :) :)
Nice one mate, have a good one! Best, Rik@@wurlitzer895
Looks fantastic! I've got to stop watching these when I'm hungry! 😅
Thank you. Best, Rik
This looks absolutely fantastic! ❤
Thank you. Best, Rik
Oreyt pal
Av just med thi pie and am pleased to se it turnd art great. n tasred very nice cheerz sithi Nev from Mexborough s yorks.
Nice one! Thank you. Best, Rik
Giving this one a try Rik😊
Nice Pie. Best, Rik
Another lovely. But on the. Cornbeef tart you trimmed after the blind bake? So need a kitchen, love your recipes but do want to buy the FrenchLaundry cook book. Let you know Thanks for making my day better.
Yes 😊Thank you. Best, Rik
8:15 looks like corn starch and a lot more than 1 tbsp? it looks really delightful, I wonder if starch in the filling would make it hold up better?
It is one tbsp (i will be heaped I don't do level anything) Yes it helps a little to hold up. Best, Rik
I use an egg beaten with a little milk (in place of cornflour and cream) to bind the pie a little tighter. Made homity pie for decades.
I have been looking for a recipe for leeks. This is also a great vegetarian dish. I wonder if I could make it vegan. My family will be eating healthy. Don’t tell them.
That's Spectacular. Looks delicious Chef Rik
Thanks so much. Its a cracker. Its just Rik. Thanks you. Best, Rik
Oh, have To make that one😋. Just wondering why u separated dough In 2. Where did the other part went🤔
The other went on two small quiches. Separated and the two go in the fridge. Only used one for the pie. This dough freezes very well too! You can have it on hand then. Best, Rik
That looks fantastic. Leeks are quite exotic and expensive here though. I maybe could use green onions ( scallions) but not until they are in season in the spring. Beautiful crust as well.
Thank you Annette. Where are you? Hope you have a chance to make it. Best, Rik
@@BackyardChef I'm in a small New England Town.
OK. Love to New England. Hope you have chance to make this - Best, Rik@@annettefournier9655
So glad I have found you
Lizzie, I'm glad you have found me. Hope you enjoy it. Best, Rik
No doubt it does look fantastic but fatty ooh, yeah. haha Back in the day people needed those fats to survive between meals working chores of all kinds. No fridge, no snacks just, if lucky, a pie or cake is cooling off somewhere for later. Thank goodness for raisins and peanuts. The best snacks ever known to humankind and still are. 😅
Yes, back in the day, a pie was vital! It provided a meal and also taken cold the next day. Best, Rik
Looks fantastic! Will definitely try.!
Hope you enjoy! Best, Rik
Made one last night. It was wonderful and looked every bit as good as the one you made. I’ve ended up with a fair bit of pastry left over - I noticed you divided yours in two - so may make another in a few days.
Great job! Nice to hear, John. You've made my day! Best, Rik
Love leeks, love potatoes, love crust, I'm sold!
Hope you make it. Best, Rik
The pie is absolutely gorgeous. Try it, you will love it
Thank you Lynne. I love it, Very tasty! Best, Rik
Is it a pie, without a lid?, just asking. Looks delicious, I’m going to make it when my daughter, who is a vegetarian, comes to dinner.
Yes it is! Hope you two enjoy. Best, Rik
Never heard of it. I am definitely trying it. Rik, you have a unique style of cooking and for many years. Stupid is the person who tries to steal your recipes and nobody makes old and traditional recipes like you do. If I find a copycat channel or video I shall report same asap and to you. have a great weekend
Thank you. Best, Rik
Big kisses and love to you Rik from Australia XXX 💖
Thank you. Love to Australia. Best, Rik
Had my first in Arundal but yours looks great.
Thank you. Best, Rik
Splash of hp sauce on that Rik 👍
Agreed! Best, Rik
Ohhh.im gonna love this! Thanks Rik
Thank you. Best, Rik
Wow!
Thanks. Best, Rik
I'll have to check if Homity Pie is in Gert and Daisy's Wartime Cookery Book.
That sounds like a book I would like to read. Best, Rik
Hi. I'm thinking of putting cooked chicken and mushrooms in the pie, what do you think Rik
Why not, Eddie. The good thing about cooking, its all about taste and adjust - Best, Rik
Gorgeous!
Thank you. Best, Rik
Looks delicious, mate! I am salivating…..
It was! Thanks, mate. Best, Rik
I love your channel 🎉🎉🎉🎉
Thank you. Best, Rik
@Backyard Chef • Rik: I'm not sure why you waited to cut the crust until after it was out of the oven. It seems throwing those bits away is not something that would have been done during the war. If cut off first, the pastry could have been backed separately as a desert or used to make small tarts. Any idea where your technique came from?
Is there a variant of this pie that is baked in a shallower pan like a quiche? It seems a smaller dish would be easier for portion control in today's much less physical world.
Hi, Yvonne. The pastry that is left around the top helps keep the pie up. (large pie) There is hardly anything that would make any difference around the top. The pastry taken off and not baked is in the fridge to be used. I'm sure you cook the way you are talking and can make a quiche if you so wish to. Best, Rik
@@BackyardChef • Actually, I haven't been very successful with quiches, which is why I wondered if this could be made in the shallower dish. This dish doesn't seem to have the problem with setting up or drying out (due to fewer eggs, perhaps.)
I'm glad you explained why to leave the extra crust to hold the pie up. I've only used springform pans for cakes so could have been disappointed if my cheapness had led me to trim the crust to the pan before baking.
Thanks for your prompt reply.
Hi Yvonne, you do know if you make a quiche blind bake, as usual. However when the pastry comes out of the oven brush the bottom(inside the pastry) with egg wash and give it a couple of mins back in the oven it seals it - helps prevent soggy bottom. I don't think you would be disappointed - there would be enough pastry even if it shrunk down a little form the top. Best, Rik@@yvonnetomenga5726
@@BackyardChef • I never heard of the egg wash tip. Thanks for the advice. I'll try it. Winter is the time of year for the oven to be on. 😉
Agreed there. Hope the quiche turns out for you. Best, Rik@@yvonnetomenga5726
I suppose it was made by people who couldnt always afford meat, looks lovely.
Rationing and real great culinary skill. Best, Rik
I think I would add some mushrooms and scallions. I think I’d mash up all the potato, but use less. I would add some chunked and boiled turnips
Sounds good! Thank you. Best, Rik
Love this stuff😎
Thank you. Best, Rik
Sorry to ask Rik , do you make tomato ketchup, I love the stuff and use it almost every day.
Allen there is an old video th-cam.com/video/To1zIFzHIqw/w-d-xo.html a couple of years ago and it probably has music on at that time - have a look see it its what you are after. Best, Rik
❤❤ gorgeous pie
Thank you. Best, Rik
That looks amazing
Thank you. Best, Rik
Is shortening the same as lard? Never seen shortening in the UK supermarkets.
No. Here you go have a look here amzn.to/47xOQbL Best, Rik
Did I miss something, what happened to the second disc of pastry in the fridge?
Its still there. Best, Rik
Wouldn't beating an egg into the cream before pouring it in help keep it from running out?
Good idea. Best, Rik
looks cracking Rik another for me to try
Delicious, Allen. Best, Rik
it looks so good! let it cool for 1/2 hour...if you can!
Thank you. Best, Rik
Those leeks look awesome.
They were. Best, Rik
Rik. Do you use vegetable shortening
You can - this isn't probably. It's in Thai - I will try and get to know. Best, Rik
@@BackyardChefI noticed that your cling film is from Thailand too. There’s a story here…
I have lived in Thailand for 20 years. Best, Rik@@mirandamom1346
@@BackyardChef Maybe I should have guessed that, but I was hoping you’d reveal some secret source for bargain kitchen supplies 😝!
Wow. Thanks
You are most welcome. Hope you enjoy as much as I do. Best, Rik
Oh my word what is shortening?
shortening is a type of fat used in baking to create a short (tender and crumbly) texture in pastries, pie crusts, and biscuits. It's called "shortening" because it shortens gluten strands in dough, preventing the formation of a long, chewy texture. Unlike butter or margarine, which can add flavor, baker's shortening is typically flavorless and is prized for its ability to create a flakier, more tender texture in baked goods. It can be made from various fats, including vegetable oils, lard, or a combination, and is often solid at room temperature. Best, Rik
I'm going to do a lard pastry and stuff it with meat and veg. If it's good enough for the birds it's good enough for me. Aldi don't sell it. Can we get dripping now?
Wow, it sounds like I'm coming around for dinner. Best,Rik@@janne2744
🙏
Thank you. Best. Rik
I love savory pies Rik
Thank you. Best, Rik
Perfect for my vegetarian friends. With a crsp garden salad for summer meals. Thanks again Rik 🙏
Thank you. Best, Rik
I think I'd like to add some mushrooms.
Hi Janice, that's the good thing about cooking, add what ever you like, taste and adjust. Hope you enjoy. Best, Rik
Afterlife bloopers
Thank you. Best, Rik
Crisp fried bacon would be good in the pie also.
My mum's mix included swede and carrot chunks too ! Maybe a Welsh variant.
Sounds amazing! Best, Rik
Your pie looks beautiful but put the crumbs off the tin out for the little birds❤
Thank you. Best, Rik
Mmmmm don't!!!
Thank you. Best, Rik