Woolton Pie

2015-01-31

Filling: (this makes enough filling for 2 pies)

• 2 diced potatoes
• 3 diced carrots
• 1 diced cauliflower
• 3 diced turnips
• 6 diced parsnips
• 1 diced rutabaga
• 6 chopped green onions
• 3 heaped tablespoons of oats
• Salt, pepper, onion powder, garlic powder
• Parsley, sage, thyme, basil, oregano
• Chicken stock
• 2 pie crusts

1. Put diced vegetables in stock pot.
2. Just barely cover vegetables with stock.
3. Bring to boil and cook for 15 minutes until soft.
4. During cooking, season to taste with herbs and spices as suggested above.
5. Plan to add oats so that they finish cooking when everything else does.
6. Drain, reserving liquid.
7. Put pie crust in pie plate, and put cooked veggies on top of it.

Potato Pastry Top Crust: (this makes a top crust for 1 pie)

• 2 cups flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 cup margarine
• 2 medium-size potatoes, peeled boiled drained and mashed

1. Combine flour, salt, and baking powder.
2. Melt margarine.
3. Whisk margarine into dry ingredients yielding consistency like coarse meal.
4. Incorporate mashed potatoes into mixture to form a dough.
5. Roll dough into a ball, knead it, and roll it out into a circle.
6. Place on top of pie innards.
7. Pierce dough with a knife several times.

Bake pie at 400 F for 25-30 minutes, until top crust is browned.

Gravy:

• 2 tbsp margarine
• 2 tbsp flour
• Reserved liquid from cooking veggies

1. Melt margarine over medium heat in saucepan
2. Whisk in flour
3. Whisk in liquid in small increments until you achieve a consistency you like
4. Season to taste

From the ration card of