WW1 Rationing Egg Turnovers

Posted in - Mrs C.S. Peel's Recipes & Rationing & Recipes on February 3rd 2014 1 Comments

This is interesting insofar as the ingredients for the shortcrust pastry are unusual to our minds today.  During the First World War Rationing period, not all ingredients were obtainable. It was therefore necessary to make do.  The message here is that there are more ingredients than flour, fat and liquid to make pastry so that when necessary, we can make do.  Tapioca may be replaced by rice pudding, rice flour by semolina flour and so on.

This is not preferable to the pasty pastry we are used to.  But if I did not have the ingredients for a layered sumptious pastry, this would certainly fill the gap.gggwaregg1

In the words of Granny Dot:
‘Egg Turnovers
Method.- Prepare short paste, fill with scrambled eggs, and shape as turnovers.
Bake in a hot oven.  Other material may be added, such as cooked flaked fish, chopped nuts, cooked chopped potato, grated cheese, herbs, etc.  Serve hot or
cold.’

‘Short Paste
Materials. – ½ oz. rice flour, ½ oz. tapioca, ½ oz. milk powder, 2 gills water,
¾ oz. fat, ½ lb rice flour, ¼ lb flour, ¼ oz.
baking powder, ¼ oz. salt.
Method. – Mix
the first three ingredients cold in one gill of water, and boil until stiff,
stirring all the time. Mix the rice flour, flour, baking powder, fat and salt
together, add the boiled preparation and mix all together, adding sufficient
water to make a fairly soft paste (about 1 gill). Roll and use.
This is excellent for turnovers, pies and tarts.’
(The Victory Cookery Book, 1918, Mrs C.S. Peel)

First make the shortcrust pastry:
Ingredients for the paste
1/2 oz. rice flour
2 oz. tinned or prepared tapioca
140mls milk

Ingredients for the crust
3/4 oz. fat
1/2 lb rice flour
1/4 lb flour
1/4 oz or 1/4 tsp baking powder
1/4 oz. or 1/4 tsp salt

1.  Bring the paste ingredients together in a pan and warm them though, mixing well.
2.  Add them to crust ingredients and mix well adding milk until a firm paste is formed which is not sticky.
3.  Roll the pastry and cut it with a biscuit cutter.
4.  Prepare some undercooked scrambled eggs, placing a spoonful in the centre.
5.  Seal the pastry by squeezing it together, using water if necessary. ggwaregg
6. You could brush the prepared turnover with milk, egg or butter, or leave it plain.
7.  Bake in a hot oven of about 200 degrees C for up to ten minutes.
8.  Serve.  The egg can be replaced with any mixture you like.

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As of now (1) people have had something to say...

  • Daniel - Reply

    December 18, 2014 at 8:36 pm

    Looks delicious I’ll have to try this myself!

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