During World War II, Woolton pie was created in Britain as part of the wartime economy drive. Named after Frederick Marquis, 1st Lord Woolton, who was the Minister of Food at the time, it is a vegetable pie consisting mainly of root vegetables and whatever vegetables were available, seasoned with fresh herbs. The original recipe encouraged using oatmeal or potatoes for the crust to save on the rationed wheat flour. Woolton pie symbolised the British home front's efforts to be resourceful and selfsufficient during a time of strict rationing and shortages.

Today, I will make both versions of the Wooton Pie Pastry.

RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:

For the Filling:
1 large potato, peeled and diced
1 large carrot, peeled and diced
1 turnip, peeled and diced
1 parsnip, peeled and diced
1 leek, cleaned and sliced
1 onion, peeled and finely chopped
A handful of mushrooms, sliced
2 tablespoons vegetable oil
1 vegetable stock cube water 300 ml
Fresh herbs (such as thyme, parsley, and chives), finely chopped
Salt and pepper, to taste

Oatmeal Crust Ingredients:
150g (1 cup + 2 tablespoons) plain flour
75g (3/4 cup) oatmeal
100g (1/2 cup) butter or vegetable shortening
A pinch of salt
Cold water, as needed to form a dough

Ingredients:

250g (about 1 cup) mashed potatoes, cooled (preferably from potatoes that are boiled and mashed without added milk or butter)
100g (about 3/4 cup) allpurpose flour, plus extra for dusting
50g (about 3 1/2 tablespoons) butter, chilled and diced (or an equivalent amount of shortening for a vegan version)
1/2 teaspoon salt
A little water, if needed

oven to 380°F (180°C) 20 mins
Air fryer 340°F (180°C) 20 mins
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