Vegetarian Food

A yummy vegetarian pie recipe to enjoy with  4 friends

Shortcrust pastry

6 oz plain flour

pinch of salt

1 1/2 oz magarine

1 1/2 oz cooking fat

50 mils cold water

For the filling

3 oz soft white bread crumbs

1/2 pint boiling milk

2 eggs

4 oz grated cheddar cheese

2 oz chopped walnuts

1 teaspoon worcestershire sauce

seasoning of choice

Some onion rings for top garnish

Sieve the flour and salt, rub in the fat until fin breadcrumbs, then mix to a stiff dough with the water

Turn on floured board, knead lightly until smooth , then roll out thinly

Line the ring on a baking tray and bake for a quick 15 minutes to get started

Start filling by putting crumbs into basin and add boiling milk, let stand for 5 minutes and then beat until smooth beating in eggs, cheese, walnuts and worcestershire sauce and seasoning

Then fill pastry case and cook for a further 30 minutes in a medium oven temperture and then enjoy this vegetarian recipe with friends once filling is firm , add onion rings for presentation on top of vegetarian pie, eat hot or cold

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Shortcrust Pastry

12 oz flour (plain)

Pinch of salt

3 oz margarine

3 oz cooking fat

80 mls cold water

For Filling

12 oz seedless raisins

8-12 oz grated cheese of choice

1 egg

2 tablespoons milk

pinch salt

shake cayenne pepper

Sieve flour and salt. Rub in fat until like fine breadcrumbs then mix to a stiff dough with coold water.

Turn on to floured board, knead lighty until smooth.

Roll out pastry, use just over half to line the flan ring or tin.

Fill with a layer of raisins then sheese, then a little of the egg beaten with milk and seasoning

Continue to fill each layer

Cover top with the rest of the pastry

Seal the edges and decorate with pastry leaves.. etc

Brush the top with the little bit of egg white left in the shell

bake about 40mins in hot oven

2 lbs. Allinson wholemeal flour, 2 lbs. currants, ½ lb. sugar, 12 oz. butter, 2 oz.

candied lemon peel, 1 pint buttermilk. Beat the butter to a cream, add the sugar,

then the meal, fruit, and milk, mix thoroughly; butter a cake tin, pour in the mixture,

and bake in a slow oven for 3 ½ hours.

Core as many apples as may be required. Fill the holes with a mixture of sugar and

cinnamon; make a paste for a short crust, roll it out, and wrap each apple in it. Bake

the dumplings about 30 or 40 minutes in the oven, or boil them the same time in

plenty of water, placing the dumplings in the water when it boils fast. Serve with

cream or sweet white sauce.

(1) 1 lb. of Allinson fine wheatmeal, 6 oz. of butter, a little cold water. Rub the butter

into the meal, add enough water to the paste to keep it together, mixing it with a

knife, roll out and use.

(2) ½ lb. of Allinson fine wheatmeal, ½ lb. of mashed potatoes, 3 oz. of butter, 1

tablespoonful of oil, a little cold milk (about 1 cupful). Mix the meal and mashed

potatoes, rub in the butter and the oil, add enough milk to moisten the paste, mixing

with a knife only, and roll out as required.

(3) ½ lb. of Allinson fine wheatmeal, 4 eggs, 2 oz. of butter, some milk. Rub the

butter into the meal, beat the eggs well, mix them with the meal, adding enough

cold milk to make a firm paste, roll out and use.

(4) ½ lb. of Allinson fine wheatmeal, ½ lb. of fine breadcrumbs, 2 eggs, 2 oz. of

butter, and a little cold milk. Mix the ingredients as in (3), moisten the paste with

milk, and roll it out.

(5) (Puff crust). 1 lb. of Allinson fine wheatmeal, 1 lb. of butter, a little cold water.

Rub ½ lb. of butter into the meal, add enough cold water to make a stiff paste, roll it

out, spread the paste with some of the other butter, and roll the paste up; roll it out

again, spread with more butter, roll up again and repeat about 3 times, until all the

butter is used up. Use for pie-crust, &c., and bake in a quick oven.

(6) ½ lb. of Allinson fine wheatmeal, 3 oz. of sago, 1 oz. of butter. Let the sago swell

out over the fire with milk and water, mix it with the meal and butter, and roll the

paste out and use.

(7) 1 lb. of Allinson fine wheatmeal, 1 gill of cold milk, 5 oz. vege-butter. Rub the

butter well into the meal, moisten with the milk (taking a little more than 1 gill if

necessary), in the usual way. Roll out and use according to requirements.

4 oz. of macaroni, 2 pints of milk, butter, sugar, 2 eggs. Break the macaroni in small

pieces and boil it for 20 minutes. Drain off all the water, pour in the milk, sugar, and

a piece of butter. Boil until the macaroni is quite tender. Let it cool, then add the

eggs well beaten up, and a little grated nutmeg. Put the pudding into a pie-dish and

bake for ½ hour.

1 pint of mashed potato, 1 large English onion, 1 oz. of butter, pepper and salt.

Mince the onion very fine and fry it a golden brown in the butter, mix it well with the

mashed potato, and add seasoning to taste; form the mixture into cakes, flour them

well, place them in a greased baking tin, with little bits of butter on the top of the

cakes, and bake them a nice brown.

2 lbs. of cooking apples, 1 teacupful of mixed currants and sultanas, 1 heaped up

teaspoonful of ground cinnamon, 2 oz. of blanched and chopped almonds, sugar to

taste, Allinson wholemeal bread, and butter. Pare, core, and cut up the apples and

set them to cook with 1 teacupful of water. Some apples require much more water

than others. When they are soft, add the fruit picked and washed, the cinnamon, and

the almonds and sugar. Cut very thin slices of bread and butter, line a buttered piedish

with them. Place a layer of apples over the buttered bread, and repeat the

layers of bread and apples until the dish is full, finishing with a layer of bread and

butter. Bake from ¾ hour to 1 hour.