Woolton Pie is a vegetarian WWII dinner recipe created to be a simple, healthy meal during wartime rationing. Fresh vegetables and whole wheat pastry give this British wartime dish lots of nutrients to improve your family’s health.
For the Filling
- 2 1/2 cups russet potatoes, peeled and diced (382g)
- 5 cups bite-sized cauliflower florets (470g)
- 2 cups carrots, diced (324g)
- 2 cups turnip, peeled and diced (302g)
- 2/3 cup spring onion, sliced (45g)
- 1 tablespoon oatmeal
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup curly parsley, chopped (4g)
For the Crust
- 2 cups whole wheat flour (240g)
- 1/2 cup + 1 tablespoon mashed potatoes (141g)
- 2 1/2 tablespoons unsalted butter, cubed (35g)
- 3 1/2 tablespoons lard (35g)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold water (118 ml)
Making the Filling
- Rinse the cauliflower, then cut into bite-sized florets. Slice the spring onions, then peel and dice the carrots, turnips, and potatoes.
- Dump the chopped veggies, oatmeal, salt, and pepper into a large pot and just barely cover with water. Cover and bring the mixture to a boil, then cook for 10 minutes, stirring occasionally.
- Thoroughly drain the veggies in a large colander, reserving any leftover cooking liquid to use as vegetable stock. Allow to cool, then place the filling in a 6-cup (1.5 liter) enamel pie dish and sprinkle the fresh parsley on top.
Making the Pastry
- Pour the whole wheat flour into a medium-sized mixing bowl. Rub in the butter and lard until the mixture looks like breadcrumbs.
- Stir in the mashed potatoes, salt, and baking powder until well blended.
- Gradually add enough water to form a smooth dough, making sure all the flour is picked up from the bottom of the bowl. Knead the dough a few times.
Assembling & Baking the Pie
- Preheat the oven to 400 F.
- Roll out the pastry on a lightly floured surface to 1/4 inch thick. Cover the filling with the pastry, decorate with leftover scraps, and brush with beaten egg. Cut a few vent holes in the top.
- Bake at 400 F for 30 minutes, until the pastry is golden brown. Let it cool for 15 minutes on a wire rack before serving. Serve each slice with a generous amount of gravy made with the reserved vegetable cooking water.
- Change up the veggies based on your personal taste.
- Have a helper peel and cut the veggies with you. It will decrease the prep time significantly!
- Be careful not to over-boil the vegetables; it will make them mushy.
- Use store-bought pastry if you’re in a hurry.
- This pie will keep for 3-5 days in the fridge.
- Category: Dinner
- Method: Baked
- Cuisine: British
Keywords: ww2, recipe