Hafod Homity pie – cheese-maker Sam Holden’s recipe

hafod-cheese-recipeCheese-maker Sam Holden of Holden Dairy has a favourite way to cook Hafod cheese is the Hafod Homity Pie below “… or of course you could do a Hafod Welsh rarebit…”

This recipe is one in a collection of recipes gleaned by The Courtyard Dairy from the cheese-makers themselves, detailing how they love to make amazing dishes with the odds and ends of cheese!


Ingredients (for four people)
For the pastry
100g 100% wholemeal flour
100g pain flour
10ml/2tsp baking powder
100g butter
45ml/3tbsp water
For the filling
350g potatoes (maris piper)
450g onions
2 cloves of garlic
25g butter
15g parsley, chopped
100g Hafod cheese, grated  (plus extra for topping)
15ml Double cream
Salt & pepper to taste
Roll out the pastry and use to line one 20cm flan tin or six 10cm individual tins. Par cook.
Peel the potatoes and cut in to smallish chunks, then boil (in stock if available) until tender.
Chop the onions and garlic and sauté in the butter over a low heat until really soft.
Combine the potatoes, onions and garlic and add the butter, parsley, 100g of Hafod, cream, and season well to taste.
Cool, then use to fill the pastry cases.
Sprinkle with the remaining cheese and bake in the oven at 220 Deg C (425 Deg F/Mark 7) for 25-30 minutes, until golden.
Andy and Kathy’s comment
Lovely –  we served with garlic, courgettes and mushrooms and grilled tomatoes or salad.
A reason for rushing home for tea after busy day in the shop.


Click here to buy Hafod Cheddar cheese online via mail order from The Courtyard Dairy.


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