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Woolton pie is a pastry dish of vegetables, widely served in Britain in the Second World War when rationing and shortages made other dishes hard to prepare. The recipe was created by François Latry, Maître Chef des Cuisines at the Savoy Hotel in London, and appeared on the Savoy menu as "Le Lord Woolton Pie". It was one of a number of recipes commended to the British public by the Ministry of Food to enable a nutritious diet to be maintained despite shortages and rationing of food, especially meat. It was named after Frederick Marquis, 1st Earl of Woolton (1883–1964), who promoted the recipe after he became Minister of Food in 1940.
People realised that meat was in very scarce supply, but that still did not overcome traditions of meat pies. Woolton pie, entirely lacking meat, was not universally well received. An editorial in '' The Times'' commented:
Professor John Fuller has noted that Woolton pie and similar wartime austerity dishes "were forgotten as quickly as possible when conditions returned to normal" One notable exception is carrot cake which, while not invented during the war, was popularised in the United Kingdom then because it used the widely available root vegetable in place of some of the scarce flour, fat and sugar found in other cakes.
Woolton Pie
(includes original recipe from ''The Times'') {{British pies British pies English cuisine Potato dishes Savoury pies United Kingdom home front during World War II Brassica dishes
Woolton pie is a pastry dish of vegetables, widely served in Britain in the Second World War when rationing and shortages made other dishes hard to prepare. The recipe was created by François Latry, Maître Chef des Cuisines at the Savoy Hotel in London, and appeared on the Savoy menu as "Le Lord Woolton Pie". It was one of a number of recipes commended to the British public by the Ministry of Food to enable a nutritious diet to be maintained despite shortages and rationing of food, especially meat. It was named after Frederick Marquis, 1st Earl of Woolton (1883–1964), who promoted the recipe after he became Minister of Food in 1940.
Recipe
The recipe involved dicing and cooking potatoes (or parsnips),cauliflower
Cauliflower is one of several vegetables in the species ''Brassica oleracea'' in the genus ''Brassica'', which is in the Brassicaceae (or mustard) family. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the ...
, carrot
The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nat ...
s and possibly turnip. Other vegetables were added where available. Rolled oats
Rolled oats are a type of lightly processed whole-grain food. Traditionally, they are made from oat groats that have been dehusked and steamed, before being ''rolled'' into flat flakes under heavy rollers and then stabilized by being lightly t ...
and chopped spring onions were added to the thickened vegetable water which was poured over the vegetables themselves. The dish was topped with potato or wheatmeal pastry and served with vegetable gravy. The content of the pie filling could easily be altered to include whatever vegetables were in season at the time.
Reception
People realised that meat was in very scarce supply, but that still did not overcome traditions of meat pies. Woolton pie, entirely lacking meat, was not universally well received. An editorial in '' The Times'' commented:
Professor John Fuller has noted that Woolton pie and similar wartime austerity dishes "were forgotten as quickly as possible when conditions returned to normal" One notable exception is carrot cake which, while not invented during the war, was popularised in the United Kingdom then because it used the widely available root vegetable in place of some of the scarce flour, fat and sugar found in other cakes.
Publication
The recipe for Woolton pie has been published on a number of occasions since the war, notably in collections to mark significant anniversaries, e.g. Marguerite Patten's (1985) ''We'll Eat Again'', marking the 40th anniversary of the end of the war in Europe.See also
* List of foods named after people * List of pies, tarts and flans * Rationing in the United KingdomReferences
Citations
Bibliography
*Further reading
*External links
Woolton Pie
(includes original recipe from ''The Times'') {{British pies British pies English cuisine Potato dishes Savoury pies United Kingdom home front during World War II Brassica dishes