Add the margarine or lard and rub in using your fingertips. It's a great way to use up root veg and mashed potato. Place the vegetables, yeast extract, rolled oats, salt and pepper in a large saucepan and just cover with water. The dish was topped with potato pastry and grated cheese and served with vegetable gravy. of each. In fact, Woolton Pie was far from being a laughing matter. .mw-parser-output .templatequote{overflow:hidden;margin:1em 0;padding:0 40px}.mw-parser-output .templatequote .templatequotecite{line-height:1.5em;text-align:left;padding-left:1.6em;margin-top:0}. Pre-heat the oven to 200C/180C Fan/Gas 6. [4], People realised that meat was in very scarce supply, but that still did not overcome traditions of meat pies. This is written by Marguerite Patten who worked for the Ministry of Food during the war. We'll Eat Again: A collection of recipes from the war years selected by Marguerite Patten Woolton pie was named after the Minister of Food in WWII, Lord Woolton. [6] (One notable exception to this pattern is carrot cake which, while not invented during the war, was popularised in the United Kingdom during that period because it used the widely available root vegetable in place of some of the scarce flour, fat and sugar found in other cakes.)[7]. Thanks! Bake for 30 minutes or until golden-brown. It was created at the Savoy Hotel in London by its then Maitre Chef de Cuisine, Francis Latry. This is 1/2 lb. Professor John Fuller has noted that Woolton pie and similar wartime austerity dishes "were forgotten as quickly as possible when conditions returned to normal". [2] It was one of a number of recipes commended to the British public by the Ministry of Food during the Second World War to enable a nutritious diet to be maintained despite shortages and rationing of many types of food, especially meat. The content of the pie filling could easily be altered to include whatever vegetables were in season at the time. Woolton pie is a comforting dish, which was widely eaten during World War Two. Other vegetables were added where available. Bring to the boil and simmer for 15 minutes or until most of the water has evaporated and the sauce has thickened. An editorial in The Times commented:[5] Woolton pie, at first known as Lord Woolton pie,[1] is a pastry dish of vegetables, widely served in Britain in the Second World War when rationing and shortages made other dishes hard to prepare. Marguerite Patten's (1985) We'll Eat Again, marking the 40th anniversary of the end of the war in Europe. Wrap in cling film and place in the fridge for at least an hour. I halved the recipe. When Woolton pie was being forced on somewhat reluctant tables, Lord Woolton performed a valuable service by submitting to the flashlight camera at public luncheons while eating, with every sign of enjoyment, the dish named after him. Woolton pie is a comforting dish, which was widely eaten during World War Two. The recipe involved dicing and cooking potatoes (or parsnips), cauliflower, carrots and possibly turnip. Place the cooled vegetables into a pie dish and top with the parsley. Roll out the pastry until it will cover the top of the pie dish. That is very close to the same reaction my daughter gives me for half the ration recipes I bring to the table. Place on top and brush with a little milk. In this blog, I recreate menus from historical cookbooks, along with some other trifles. "Cracking carrot cake: a brief history and a foolproof recipe for carrot cake victory", https://en.wikipedia.org/w/index.php?title=Woolton_pie&oldid=961357446, United Kingdom home front during World War II, Creative Commons Attribution-ShareAlike License, This page was last edited on 8 June 2020, at 00:47. Haha! This is such a nice recipe Jana! Introduced in May 1941, it continued to raise a hollow laugh throughout the war. Rolled oats and chopped spring onions were added to the thickened vegetable water which was poured over the vegetables themselves. It was created at the Savoy Hotel in London by its then Maitre Chef de Cuisine, Francis Latry. I especially love 'The Verdict' part.I was looking in to Garum/Liquamen from ancient times, and saw your link for Time Travel Kitchen. Feel free to comment. Well, one trifle. Woolton pie, entirely lacking meat, was not universally well received. Add the mashed potato and bring together to form a dough, add a splash of water, if needed. Lovely recipe and I especially liked 'The Verdict'!Great writing! To make the pastry, mix the flour, baking powder and salt in a large bowl. [3] It was named after Frederick Marquis, 1st Lord Woolton (1883–1964), who popularised the recipe after he became Minister of Food in 1940. Lord Woolton, Britain's wartime Minister of Food (for the early part of WW2), charmed and cajoled the public into eating not only Woolton Pie but a 'National loaf' - pictured here baked as a 'Victory loaf'. It is designed to work with severe rationing, with vast amounts of vegetables, no meat, and very little wheat flour. Hi Jana, I was researching Garum/Liquamen from ancient times and saw a link to Time Travel Kitchen. It's a great way to use up root veg and mashed potato. Read about our approach to external linking. Allow to cool. Amazing !!! Moorish cubbub, barley water, and carrot pudding. Lord Woolton Pie-something I took to mean "time to clean out the veggie drawer" which was useful at the end of a week's worth of ration meals. Great writing style, too. I made this yesterday and it was so good to taste. Woolton pie, at first known as Lord Woolton pie, is a pastry dish of vegetables, widely served in Britain in the Second World War when rationing and shortages made other dishes hard to prepare. To serve, cut a slice of pie and place onto a serving plate and serve with your favourite greens and gravy. The recipe for Woolton pie has been published on a number of occasions since the war, notably in collections to mark significant anniversaries, e.g.