Wartime Vegetable Turnovers


I am not sure whether there was a typo in the cook book for this one- it said serves 4 so I made 4 veggie turnovers out of the ingredients …they were each the size of 1/2 a dinner plate! BUT if Marguerite Patten tells me it feeds 4 then I will eat a whole one and I did just that last night and felt very greedy indeed (see that guilt thing again…!)

Each one was the size of 1/2 a dinner plate…!

So here is the recipe for a hungry man’s wartime veggie turnover- I was quite impressed!


                                            See….it is monstrous!!!

Wartime Vegetable Turnover


  • 12 oz of plain (wholewheat) flour with 3 teaspoons baking powder
  • large pinch of salt
  • 3 oz margarine (or dripping)
  • water


  • 10 oz scrubbed diced cooked potatoes (never remove the skins!)
  • 4 medium carrots diced
  • 1 large onion or 1 leek finely chopped (saute)
  • herbs, salt, pepper


Sift the flour, salt and rub in the margarine

Bind with water

Cook carrots and potatoes until medium soft and then mix gently together in bowl with a little margarine, salt, pepper and herbs

Mix in the onions or leeks

Divide the pastry into 4 pieces and roll out each one into a round

Put mixture into centre of each round 

Wet the edges of pastry with water

Pull over one side to the other and press down edges

Prick top of pastry

Brush with a little milk

Bake in hot over (220 C) for 25-30 mins until crisp and brown

Serve hot or cold.