This week’s zero waste recipe comes courtesy of a craving Little Miss Green’s had. Each Wednesday I’m covering a recipe that is either from an old cookbook which shows people how housewives cooked during the time of war rations, or it will be another similar ‘use it up’ meal from ingredients that might otherwise go to waste. The beauty of cooking in this way is that it’s not only green, but it’s frugal.
After a busy day reciting maths and writing stories at school LMG looked at me wistfully with those big brown eyes that usually get her what she wants and said “I really fancy a lush, nice meat pie”.
Alas there was no ‘lush, nice meat pie’ in the house, but there was some wilting veg and some left over chicken from Sunday.
I donned my 1940’s housewife pinny and set to work.
Mrs Green’s “Looks Lush Nice Meat Pie”
1 carrot, chopped
1 stick celery, chopped
few cauliflower florets
4 small cooked potatoes, diced
1/4 cooked chicken breast, chopped
left over gravy
For the pastry:
4 oz plain flour
2 oz butter
few tablespoons water
Put the carrot, celery and cauliflower into a saucepan and cook for 15 minutes until tender.
Meanwhile make the shortcrust pastry by rubbing butter into the flour until it resembles breadcrumbs. Gradually add around 3 tablespoons of cold water and mix until you get a soft dough. Refrigerate until the vegetables are cooked.
Drain the vegetables and add the cooked potatoes, chicken, gravy and herbs and mix everything together.
Roll out 2/3 pastry to line your dish and fill with the chicken and vegetables
Use the rest of pastry to make a top
Bake at 180 for 30 minutes until golden
Makes two hearty portions for one hungry eco princess.
You could of course, use whatever vegetables you have to hand…
One of our readers, Jean, has shared her Grandma’s Fat Free sponge cake which I will be trying; does anyone else have a great recipe for me to try?
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