Savoury Meat Pie – Recipe No. 141


1940ssavourymeatpie

I LOVED this recipe!

As someone who absolutely loved meat pies before I gave up meat years ago, this really was quite a carnivorous experience without the guilt!

I used the remaining of my ‘fake meat’ ration (which was Quorn mince and a Linda McCartney Sausage – all I have left now is a few rashers of fake bacon) to make this DELICIOUS savoury meat pie.

The pie crust was made from half flour and half mashed potato with just 1 oz of fat added. People often used mashed potato mixed with flour to save on their flour and their fat ration!

I ate 1/3 rd of this great big pie for my Sunday dinner and served it with sprouts, mushrooms and gravy.

Here’s the recipe!

1940ssavourymeatpie1

Savoury Meat Pie
(from a book called ‘Favourite Ration Book Recipes’)

Using leftover cooked meat, this pie is made with a potato pastry, which reduces the amount of flour you use by half..

  • Potato pastry (using 4 oz self-raising flour, 4 oz mashed potato and 1 oz fat)
  • 1/2 lb of cooked meat (chopped)
  • 1 onion or 1 leek (chopped)
  • 1 small tin of peas or fresh peas
  • 2 carrots (cooked and cubed)
  • 1 large ripe tomato (chopped)
  • Parsley or whatever herbs you like (chopped)
  • Bisto to make thick gravy to bind
  • 4 or 5 tablespoons of boiling water
  • Salt and pepper to season.

Method

  1. Pre-heat the oven to 200 C/ 375 F/Gas 6.
  2. Make potato pastry by rubbing in 1 or 2 oz of fat into flour then mixing in the smooth mashed potato and binding together with some water. Chill somewhere cool.
  3. Fry onion or leek in a large pan, add the cooked meat, tomatoes and herbs and the rest of the veggies, add 4 or 5 tablespoons of water and heat through until cooked.
  4. Mix Bisto powder with a little hot water to make a thin paste and add to mixture.
  5. Add salt and pepper to season.
  6. Place thickened filling into a large pie dish.
  7. Roll out chilled pastry and cover making a hole in the top.
  8. Moisten the edges and crimp and bake in the oven for 30 minutes until golden brown.

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9 thoughts on “Savoury Meat Pie – Recipe No. 141

    • Meat on the rations was 1 shilling and 2 d per week per person which translates to about 1/2 to 1 lb of meat per week depending on the quality of the cut and type of meat. I am using a bag of Quorn mince 350g per week for this and each bag has about 55g of protein. The weekly bacon/ham allowance was 4oz so I buy a small pack of meat-free bacon rashers. This just enables me to re-create some of the meat recipes and also so they pretty much would look similar to the original recipe too. C xx

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