Mum's impossible pie
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| 16 | Fluid ounces Milk | |
| 3 | ounces | Plain Flour |
| ½ | teaspoon | Baking Powder |
| Salt | ||
| 4 | ounces | Margarine -- Melted |
| Savoury Filling----- | ||
| 7 | ounces | Tin of Tuna or Salmon |
| Draine | ||
| 1 | Onion -- Finely Chopped | |
| 4 | ounces | Mixed Vegetables -- Frozen |
| Or | ||
| 1 | ounce | Grated Cheese |
| 1 | small | Tn Carnation Milk |
| Ground Black Pepper | ||
| 2 | tablespoons | Chopped Parsley |
| Sweet Filling----- | ||
| 5 | ounces | Sugar |
| 3½ | ounce | Dessicated Coconut |
| 1 | Egg | |
| 2 | tablespoons | Sour Cream |
| 2 | teaspoons | Vanilla Essence |
Directions
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.
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