Spring Green Homity Pie

Saved Tesco Real Food recipe. Suggested accompaniments: roasted parsnips, buttered carrots, Savoy cabbage and wholegrain mustard.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pulse the shortcrust pastry and 75 g cheese in a food processor until combined, breaking up lumps. Add parsley and pulse briefly. Bring into a ball on a lightly floured surface. Roll into a circle to line a deep 22 cm pie dish, trim and crimp the edges, then chill for 30 minutes.

Step 2

Boil the potatoes, then simmer for 10–15 minutes until tender. Drain, cool and roughly slice. Preheat the oven to 180°C, fan 160°C, with a baking sheet on the middle shelf.

Step 3

Cook the spring greens until wilted, cool slightly and squeeze out excess water. Whisk the eggs, cream, mustard and ricotta together and season.

Step 4

Halve the asparagus, reserving the spears. Cut the stalks into 1 cm pieces and stir into the ricotta with the greens, peas, potatoes, most of the spring onions and most of the filling cheese.

Step 5

Scatter the polenta, almonds or breadcrumbs over the pastry base. Add the filling and press it down. Arrange the asparagus spears on top and scatter over the remaining spring onions and cheese.

Step 6

Bake on the hot baking sheet for 45 minutes until the filling is set and the pastry golden. Rest for 15 minutes before serving.