Wednesday, July 22, 2015

Wartime Wednesday: Veggie Turnover

My character American war correspondent Ruth Brown is assigned to London. With meat rations at a minimum, more often than not she finds herself with a pantry full of vegetables with which to make her dinner. I thought I'd try one of the recipes she might use. It didn't turn out too badly. Done over again, I would add a few more herbs to bump up the flavor, but it was an easy recipe and very delicious. My husband asked if I could make it again!

War-time Vegetable Turnover
12 ounces of all purpose flour
1 Tablespoon baking powder
3 ounces margarine or drippings
Enough water to bind the ingredients. I started with about 2/3 cup and went from there.

10 ounces scrubbed, diced potatoes (don't remove the skins)
4 medium, diced carrots
1 large onion, diced
Salt and Pepper to taste
Herbs to taste

  • Cook the carrots and potatoes until soft.  (I microwaved mine to save time)
  • Saute the onion in a little bit of oil, margarine or drippings.
  • Combine the flour, baking powder and salt.
  • Cut the margarine into the flour mixture then bind with water.
  • Combine the cooked carrots, potatoes and onions. Add herbs, salt and pepper. (I used about 2 teaspoons of rosemary)
  • Divide the dough into 4 equal parts.
  • Roll each piece of dough into a circle about 7-8" in diameter.
  • Put 1/4 of the vegetable mixture to one side of the circle.
  • Wet the edges of the pastry with water, and fold the dough in half, pressing the edges together.
  • Prick top of each pastry and brush with milk.
  • Bake at 425 degrees for about 25 minutes, until golden brown.
  • Enjoy hot or cold.

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