Article 7 May 2021

Recipe of the Week: Lord Wolton Pie

Created by the Maître Chef de Cuisine of the Savoy, Francis Latry and commended to the British public by the Ministry of Food during the Second World  War, when rationing made other dishes harder to prepare. Why not make this dish to celebrate VE Day this 8 May.

Serves 4

For the Pastry
125g Wholemeal Flour
65g Cooked Mashed Potato
42g Margarine
1tsp Baking Powder

For the Filling
250g Cauliflower
250g Parsnip
250g Carrots
250g Potatoes
50g Spring Onions
7.5g Rolled Oats
1tsp Marmite
5g Fresh Chopped Parsley
Salt & Pepper
1. Chop up the vegetables into chunks with those that take longest to cook into smaller pieces.
2. Place the vegetables in a pot and bring to simmer with just enough water to reach 3/4 of the way up the veg in the pot.
3. Add in Marmite and rolled oats, salt and pepper and cook until tender and most of the water has been absorbed.
4. Place mixture in a deep pie dish and sprinkle with fresh parsley.
5. Make the pastry by mixing the flour with the baking powder and salt and then rubbing in the margarine.
6. Mix the mashed potato in to form a dough and knead (add a little water to the mixture if too dry)
7. Roll out to form pie crust and place on top and decorate then brush with milk.
8. Place in oven at 200C for 30 minutes or until the top is firm and browned.

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