A look back in time with the ‘Food 4 Thought’ Team based at Boundary Road Methodist Church with a traditional recipe for Woolton Pie!
May Bank Holiday has been moved to Friday 8th May this year to coincide with the 75th anniversary of the end of WWII in Europe (VE Day).
During the war, the government issued a series of recipes to help keep the nation healthy, the best known being Woolton Pie. Perhaps it’s a fitting time, with the present difficulties, to try this recipe once more.
Ingredients for filling
- 1lb (500g) each cauliflower, parsnips, potatoes and carrots
- Bunch of spring onions (chopped)
- 2tspns Marmite or 1 stock cube
- 1tbsp rolled oats
- Salt, pepper and parsley (fresh or dried)
Ingredients for pastry
- 8ozs (250g) whole wheat flour
- 3ozs (75g) margarine or lard
- 4ozs (125g) cooked, mashed potatoes
- 2tspns baking powder
- 2 good pinches of salt
- Dash of water if needed
Method for filling
- Chop all veg into chunks (those which take longer to cook cut into smaller pieces)
- Place into a pot with just enough water to come ¾ way up the veg
- Bring to the boil, then simmer. Add marmite, rolled oats, salt and pepper.
- Cook until just tender and most of the water has been absorbed.
- Place mixture into a large pot.
Method for pastry
- Mix flour with baking powder and salt then rub in fat, then add in mashed potatoes.
- Mix and knead well (add a little water if too dry)
- Roll out the crust.
- Put crust on top of mixture, brush on a little milk and cook in oven at 200c (180 fan) for about 30 minutes until crust is firm and browned.