2°C
Woolton pie is a comforting dish that harks back to an era of wartime ingenuity and homegrown sustenance. Originally designed to be nutritious and make the most of easy-to-grow root veg, this cheap and cheerful recipe can be adjusted according to what’s in season. Feel free to swap the vegetables below with any personal favourites. Serves four.
Ingredients:
For the pastry
- 8oz wholemeal/wholewheat flour
- 4oz cold mashed potato
- 3oz margarine or lard
- 2 tsp of baking powder
- Pinch of salt
- Milk, for glazing
For the filling
- 1lb cauliflower
- 1lb swedes
- 1lb carrots
- 1lb potatoes
- 3 spring onions
- 2 teaspoons yeast extract
- Tablespoon of rolled oats
- Salt and pepper to taste
- 1 tbsp parsley, finely chopped
Method
- To make the pastry, mix the flour, baking powder and salt in a large bowl. Add the margarine, rubbing it in with your fingertips.
- Mix the mashed potato in to form a dough and knead (add a splash of water to the mixture if too dry). Wrap in cling film and allow to rest in the fridge for at least an hour.
- For the filling, roughly dice the vegetables into bitesize pieces and slice the spring onions. Place in a large pot along with the yeast extract, rolled oats, salt and pepper.
- Cover with water and bring to the boil, cooking until the vegetables are tender, most of the water has been absorbed and the sauce has thickened.
- Preheat oven to 200C/180C Fan/Gas 6.
- Place the filling in a deep pie dish and sprinkle with fresh parsley, then roll out the pastry to form a pie lid. Place on top of the dish and brush with milk.
- Bake for 30 minutes or until the pastry is golden brown. Serve with gravy and enjoy.
