@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
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@idhttps://12tomatoes.com/woolton-pie/#recipe
headline
nameWoolton Pie
descriptionPutting those veggies to use!
urlhttps://12tomatoes.com/woolton-pie
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
For the crust:
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter, cold and cut into small cubes
  • 4 ounces mashed potatoes (either fresh or instant)
  • 2 to 3 tablespoons cold water, if needed
For the pie filling:
  • 1/2 lb cauliflower, cut into large florets
  • 1/2 lb carrots, peeled and diced into large chunks
  • 1/2 lb parsnips, peeled and diced into large chunks
  • 1/2 lb potatoes, peeled and diced into large chunks
  • 2 scallions, roughly chopped
  • 1 teaspoon (or cube) beef or vegetable bouillon
  • 1 tablespoon rolled oats
  • 1 tablespoon chopped parsley, plus more for garnish
  • Kosher salt and freshly cracked black pepper, to taste
To make the crust:
  1. In a large bowl whisk together flour, baking powder, and salt.
  2. Using a pastry cutter or clean hand cut the butter into the flour until it looks sandy in texture and feel.
  3. Mix in mashed potatoes, kneading until a dough forms. If the dough is looking dry, use a few tablespoons of water to bring the dough together.
  4. Shape the dough into a flat disk and roll it out enough to cover a 9-inch pie pan or a 9x9 baking dish. Set aside.
To make the filling and bake the pie:
  1. Preheat oven to 350°F and spray a 9-inch pie pan, set aside.
  2. In a large pot combine cauliflower, carrots, parsnips, potatoes, and spring onions. Add just enough water to cover the vegetables.
  3. Stir in bouillon and rolled oats. Season with salt and pepper.
  4. Bring the vegetables to a simmer, cooking until the vegetables are tender and most of the water has been absorbed, about 20 minutes. Season again with salt and pepper if needed.
  5. Transfer the vegetables into the prepared dish.
  6. Sprinkle the filling with parsley before covering the top with the crust.
  7. Bake in the oven until the top is browned, about 25 to 35 minutes. Enjoy!
Putting those veggies to use!
Course: Dinner
Allergen(s): Gluten, Gluten

Recipe adapted from The 1940s Experiment.

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Woolton Pie

A World War Two British invention.

Woolton Pie

5 from 4 votes
Cuisine: British
Servings: Serves about 4 to 6
Author: Victoria Brittain
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

For the crust:

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter, cold and cut into small cubes
  • 4 ounces mashed potatoes (either fresh or instant)
  • 2 to 3 tablespoons cold water, if needed

For the pie filling:

  • 1/2 lb cauliflower, cut into large florets
  • 1/2 lb carrots, peeled and diced into large chunks
  • 1/2 lb parsnips, peeled and diced into large chunks
  • 1/2 lb potatoes, peeled and diced into large chunks
  • 2 scallions, roughly chopped
  • 1 teaspoon (or cube) beef or vegetable bouillon
  • 1 tablespoon rolled oats
  • 1 tablespoon chopped parsley, plus more for garnish
  • Kosher salt and freshly cracked black pepper, to taste

To make the crust:

  1. In a large bowl whisk together flour, baking powder, and salt.
  2. Using a pastry cutter or clean hand cut the butter into the flour until it looks sandy in texture and feel.
  3. Mix in mashed potatoes, kneading until a dough forms. If the dough is looking dry, use a few tablespoons of water to bring the dough together.
  4. Shape the dough into a flat disk and roll it out enough to cover a 9-inch pie pan or a 9x9 baking dish. Set aside.

To make the filling and bake the pie:

  1. Preheat oven to 350°F and spray a 9-inch pie pan, set aside.
  2. In a large pot combine cauliflower, carrots, parsnips, potatoes, and spring onions. Add just enough water to cover the vegetables.
  3. Stir in bouillon and rolled oats. Season with salt and pepper.
  4. Bring the vegetables to a simmer, cooking until the vegetables are tender and most of the water has been absorbed, about 20 minutes. Season again with salt and pepper if needed.
  5. Transfer the vegetables into the prepared dish.
  6. Sprinkle the filling with parsley before covering the top with the crust.
  7. Bake in the oven until the top is browned, about 25 to 35 minutes. Enjoy!