Woolton Pie
Rediscover a slice of history with Woolton Pie, a hearty and wholesome recipe born from resourceful cooking during World War II. This classic vegetarian dish features a medley of seasonal vegetables, including potatoes, carrots, cauliflower, and turnips, simmered in a flavorful vegetable stock and thickened with oatmeal for added texture. Topped with a rustic, whole-wheat pastry crust, this comforting pie is packed with nutrients, making it both healthy and satisfying. Ideal for family dinners or meatless meals, it’s seasoned with fresh parsley, salt, and pepper to bring out the natural flavors of the ingredients. Serve Woolton Pie warm and enjoy the simple charm of this humble yet delicious dish, perfect for embracing a sustainable and budget-friendly approach to cooking.
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Recipe Information
Ingredients
- 450 grams Potatoes
- 450 grams Cauliflower
- 450 grams Carrots
- 450 grams Turnip
- 1 bunch Spring Onions
- 600 milliliters Vegetable Stock
- 2 tablespoons Oatmeal
- 2 tablespoons Fresh Parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 200 grams Whole-Wheat Flour
- 100 grams Butter or Margarine
- 3 tablespoons Water
Instructions
Preheat your oven to 200°C (392°F).
Wash, peel, and dice the potatoes, cauliflower, carrots, and turnip into small, even-sized pieces.
Thinly slice the spring onions and set them aside.
In a large pot, bring the vegetable stock to a simmer. Add the diced vegetables and cook for 15-20 minutes, or until the vegetables are just tender.
Stir in the oatmeal, parsley, salt, and black pepper. Mix well and allow the mixture to thicken for about 5 minutes.
While the filling is cooking, prepare the pastry. In a mixing bowl, combine the whole-wheat flour and butter. Rub them together with your fingertips until the mixture resembles breadcrumbs.
Add the water to the flour mixture, a tablespoon at a time, and mix until the dough comes together. Wrap the dough in cling film and place it in the refrigerator to chill for 10 minutes.
Transfer the vegetable filling to a pie dish and let it cool slightly.
Roll out the chilled pastry dough on a floured surface until it's large enough to cover your pie dish.
Carefully lay the pastry over the filling and crimp the edges to seal. Use a sharp knife to trim any excess pastry and cut a small slit in the center to let steam escape.
Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
Remove the pie from the oven and let it cool slightly before serving.
Nutrition Facts
Calories |
2539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 5176 mg | 225% | |
| Total Carbohydrate | 384.0 g | 140% | |
| Dietary Fiber | 75.1 g | 268% | |
| Total Sugars | 64.6 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 720 mg | 55% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 8242 mg | 175% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
