Monday, 14 December 2009

Starting a Woolton Pie

As a fairly ordinary lazy person, I tend to buy ready-made pastry. There, I've said it and my Mum will now break down in tears. So making pastry is a fun new thing. Making potato pastry is even newer.

There are two types, one using mashed and then sieved cooked potatoes, but Patten warns subtly that this method uses less fat and has a bland flavour. The second version replaces 2oz of fat with grated raw potato, and is apparently much more robust in taste.


I took six ounces of self-raising flour and a pinch of salt, and rubbed in 3oz of cooking margarine - now somewhat forgotten but you'll remember it from your childhood childhood hood hood od od (no brand names, no pack drill). This took forever. Then I grated in 2oz of raw potato. This was then also rubbed in. With a little bit of water, a dough was made.

Then it was time for the pie filling. This was just £3 of seasonal vegetables - a small turnip, a small swede, two potatoes, a carrot, a leek and three very large mushrooms. Diced up, these were put in my stock pot, then I added the left over stock from Friday's meal, which was enriched by cooking (faux) bacon with the vegetables.

This has now boiled on the stove for 10 minutes, covered, and all the veg has softened. Next, the oven stage...

1 comment:

Kecske said...

Potato in pastry is still common in my part of the world. I often have cheese-topped potato scones from the baker's shop next door to me here in Hungary - they are very nice indeed.

My wife's grandmother puts potato in her pancake mixture and they are delicious when hot (but not very nice eaten cold).