| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Pies, Pastries |
4 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 16 |
|
Fluid ounces Milk |
| 3 |
oz |
Plain Flour |
| 1/2 |
ts |
Baking Powder |
|
|
Salt |
| 4 |
oz |
Margarine — Melted |
|
|
Savoury Filling—– |
| 7 |
oz |
Tin of Tuna or Salmon |
|
|
Draine |
| 1 |
|
Onion — Finely Chopped |
| 4 |
oz |
Mixed Vegetables — Frozen |
|
|
Or |
| 1 |
oz |
Grated Cheese |
| 1 |
sm |
Tn Carnation Milk |
|
|
Ground Black Pepper |
| 2 |
tb |
Chopped Parsley |
|
|
Sweet Filling—– |
| 5 |
oz |
Sugar |
| 3 1/2 |
oz |
Dessicated Coconut |
| 1 |
|
Egg |
| 2 |
tb |
Sour Cream |
| 2 |
ts |
Vanilla Essence |
INSTRUCTIONS
The beauty of this wartime pie from South London is that it is unbelievably
easy and foolproof, provides a delicious meal from whatever is in the
cupboard and can be used for either a main course or pudding.
Method: Preheat oven to Gas Mark 5, 375F, 190C. In a large bowl beat
together the eggs, milk, flour, baking powder, salt and margarine. Stir in
the chosen filling to make either a sweet or savoury pie. Pour the mixture
into a lightly greased 10-inch pie plate and bake in a preheated oven for
35-40 minutes until set.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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