Type | Savoury pie |
---|---|
Course | Main |
Place of origin | United Kingdom |
Region or state | London |
Created by | François Latry |
Invented | 1941 |
Serving temperature | Hot |
Main ingredients |
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Woolton pie is a pastry dish of vegetables, widely served in Britain in the Second World War when rationing and shortages made other dishes hard to prepare. The recipe was created by François Latry,[1] Maître Chef des Cuisines at the Savoy Hotel in London,[2][3] and appeared on the Savoy menu as "Le Lord Woolton Pie".[4]
It was first publicised in an April 1941 article in The Times, that described the dish as economic and wholesome and gave the recipe.[5] It was one of a number of recipes commended to the British public by the Ministry of Food to enable a nutritious diet to be maintained despite shortages and rationing of food, especially meat.[6]
It was named after Frederick Marquis, 1st Earl of Woolton (1883–1964), who became Minister of Food in 1940 and who subsequently promoted the recipe.