Woolton pie

Woolton pie is a type of pie named after the British Lord Woolton, who popularized it during the Second World War. It was created by the chefs of the Savoy Hotel in London, in response to the wartime rationing in the United Kingdom. The pie is filled with diced vegetables and covered with a crust of either pastry or potato.

History

The Woolton pie was first introduced in 1941, during the Second World War, when the British government was encouraging the public to eat more vegetables and less meat due to rationing. The pie was named after Frederick Marquis, 1st Earl of Woolton, who was the Minister of Food at the time. The recipe was created by the chefs at the Savoy Hotel in London, where Lord Woolton often dined.

Ingredients and Preparation

The main ingredients of Woolton pie are diced and cooked vegetables, such as carrots, parsnips, turnips, and cauliflower. These are mixed with oatmeal, which has been soaked in vegetable stock, and seasoned with fresh herbs and spices. The mixture is then placed in a pie dish and covered with a crust of either pastry or mashed potato, before being baked until golden brown.

Legacy

Despite its humble ingredients, Woolton pie became a symbol of British resilience and ingenuity during the war. It is still occasionally served in the UK today, particularly on Remembrance Day and other occasions commemorating the Second World War.

See also

• List of pies, tarts and flans
• British cuisine
• Home front during World War II#United Kingdom

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