Woolton Pie Update
I love Woolton Pie! I make it pretty regularly; especially with all the local (and cheap!) root vegetables available at this time of year. I’ve found a perfect oat pastry crust and I’ve got some really great variations on the recipe.
Oat Pastry Crust
I found this recipe at grouprecipes.com and altered it slightly:
1/2 cup flour
1/2 teaspoon salt
1 tablespoon powdered milk
1/2 cup oat flour (food processed oats)
1/2 cup butter
1/4 cup finely shredded cheddar cheese
4 – 5 tablespoons ice water
Mix the dry ingredients and cheese together in a medium bowl.
Cut in the butter until the size of peas.
Mix in the water a tablespoon at a time with a fork until the dough comes together.
Roll out flat enough that it will cover your pie.
Add 1 tsp miso paste to the water for boiling the vegetables. It doesn’t end up tasting like miso, but it increases the depth of flavour of the dish. (miso is invaluable to vegetarian cooking.)
Hungarian style: 1/2 tsp paprika to the boiling water, and 1/2 cup finely chopped green cabbage to boiled vegetables at the same time as the garlic and onions.
Greek spinach: add 2 cups chopped spinach, 1/2 cup chopped/crumbled feta cheese, 1 tbsp dried oregano, and 1 tbsp flour at the same time as the garlic and onions (the flour helps soak up any extra moisture from the spinach).