WWII Ration Week: Day Two


Day Two started on a somewhat less healthy note than Day One. Whoops. Let’s have a look.

Breakfast
Bacon Buttie
Tea

Lunch
Leftover ‘Everything In’ stew
A piece of wholemeal bread
Tea

Afternoon Tea
Mandarin
ANZAC Biscuit
Tea

Dinner
Bacon and vegetable pastie

One may think that I’m getting sick of eating the stew by now, but it’s quite the contrary. Admittedly, as a young woman who is usually only cooking for herself, I’m quite used to preparing meals to last over several days. Besides, the stew has only gotten more delicious with each passing day

My only other real observation for the day is that I’m quite sure that I’m going to have no problem with making my meat, vegetables and fruit last me for the entire week. To be honest, I highly doubt that I even eat 1.1kg of meat in an ordinary week. What I’m discovering is that it’s the butter and oil that are going to be the biggest issue during the last few days. As such, I’ve been saving as much drippings as possible.

One other quick issue is the fact that I work for a chocolate company and have had to be incredibly resilient about samples. In case you were wondering, adults were allowed 90g of sweets during the rationing period.

In closing, here is my recipe for the bacon and vegetable pasties I made tonight. They were incredibly tasty, and a lot less time consuming to make than I originally anticipated. The only downside is that I only have roughly a quarter of my butter ration left. As you’ll notice, I had to get a bit creative.

Ingredients

Pastry

1 cup flour (I used wholemeal)
3 tsp baking powder
1 large pinch of salt
6 tbs of butter (I substituted dripping for 3 tbs)
Herbs and pepper, to taste
Water, to bind

Filling

You really can use anything you like, but I used:

1 rasher bacon, diced
1 small potato, diced
1 carrot, diced
2 large mushrooms, diced
1 zucchini, diced
1 small onion, finely chopped
Mixed herbs (I used parsley and chives from my garden)

Method

Preheat your oven at 200°C

Pastry

Sift the flour into a bowl and add the baking power, salt and any herbs you may like to add

Rub in the butter, or any substitute that you’re using

Bind the mixture with water. I recommend using a small amount of time, as to not get the mixture too wet

Divide the pastry into 4 pieces and roll out each one into a circle

Filling

Cook the carrots and potatos until medium soft

In a separate pan, cook off the bacon. Keep the drippings.

Add the rest of the vegetables and your herbs until cooked. Add the bacon back in.  I also added a gravy effect by stirring in some  of my leftover stew broth with flour.

Put the mixture in the middle of each pastry circle

Wet the edges of the pastry with just a little bit of water. I recommend using your fingertips

Pull over one side of the pastry and press the edges down. I also used a fork to make an edging effect.

Prick the top of the pastry and brush with a small amount of milk

Cook for 25 – 30 minutes, until crisp and golden

Eat!

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