Potato Pastry Ww2 Recipes
POTATO PASTRY
Taken from a Victory Cookbook - Nostalgic Food and Facts From 1940 - 1954 - Chapter quotes 'We found it was much more difficult to make puddings than it had been in the past, but with a little imagination we managed to conjure up appetising ends to the meal. We made good use of seasonal fruits and when cooking these sweetened the fruit with saccharin to save sugar, the crushed tablets were always added to the fruit after it was cooked.this is pastry that should be used a great deal as it helps to lighten the flour and makes our rations of fat go much further.
Provided by McCarthy
Categories Dessert
Time 10m
Yield 1 crust
Number Of Ingredients 5
Steps:
- Sift the flour with salt.
- Rub in fat.
- Add mashed potato.
- Mix thoroughly then add a little water to bind.
- Roll out on a floured board and use as ordinary shortcrush pastry.
- It can be baked in a hot oven.
Nutrition Facts : Calories 488.8, Fat 1.2, SaturatedFat 0.2, Sodium 1602.1, Carbohydrate 104, Fiber 5.6, Sugar 1.1, Protein 13.5
WOOLTON PIE
Woolton Pie was created by a chef at the London Savoy during World War II. It was designed to be filling while predominantly using vegetables from the garden (which were obviously unrationed). This is the traditional wartime recipe and rather bland by modern taste. Feel free to spice it up with modern day condiments, herbs and seasonings. You can also alter the vegetables to suit your personal tastes. Enjoy, keep calm, and carry on!
Provided by GlamAtomic
Categories Pot Pie
Time 1h
Yield 1 Pie, 6 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE FILLING:.
- Place all ingredients except for parsley into a large pot.
- Add just enough water to cover.
- Cook over medium heat, stirring occasionally to prevent vegetables sticking to pot.
- Allow the mixture to cool.
- Sprinkle with parsley and season to taste.
- FOR THE CRUST:.
- Combine salt, flour and baking powder.
- Rub shortening into flour mixture.
- Gently mix in potato.
- Add a little water if desired to create desired consistency.
- Knead
- Roll out onto floured board.
- Place pie filling into a deep pie dish or casserole dish.
- Cover with Potato pastry
- Bake in 400 F oven for 25-30 minutes or until pastry is lightly browned.
- Serve with gravy.
Nutrition Facts : Calories 451.6, Fat 15.4, SaturatedFat 3.8, Cholesterol 0.4, Sodium 703.4, Carbohydrate 72.3, Fiber 10.6, Sugar 9.8, Protein 9.1
POTATO PASTRY DOUGH
Adapted slightly from Vicki's Vegan Kitchen (Square One (2011)). This is a super tender, but easy to work with pastry dough that can be modified for savoury tarts by simply removing the sugar and nutmeg. This recipe is best suited for bottom crusts, but rolled thinly it can be used as a topper too. This is also delicious made with sweet potatoes, especially for apple pie.
Provided by YummySmellsca
Categories Dessert
Time 20m
Yield 2 9-inch pies, 16 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, stir together the potatoes, oil, lemon juice, brown sugar and sea salt until well blended.
- Add the flour, baking powder and nutmeg and mix well.
- Divide in half, wrap each half in cling wrap and refrigerate 1 hour.
- Working one half at a time, roll out into a thin circle between sheets of wax paper.
- Turn into a 9" pie plate. Repeat with remaining half of dough.
- Use immediately or wrap well in cling wrap, then heavy duty foil, and freeze up to 6 months.
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