Tapioca and Potato Paste for Savoury Pies

Ingredients

• 4 oz. French granulated tapioca or English tapioca (soaked overnight in 1 gill of milk or water)
• 1 oz. milk powder (this is not essential)
• 1 teaspoonful baking powder
• 2 oz. fat
• 4 oz. salt in all
• 4 Ib. rice flour or corn meal
• 1 gill of milk or water

Method

1. 1

   Mix the potatoes with the tapioca and fat, let this rest until the tapioca has softened by the moisture of the potato.

2. 2

   Now add the rice flour and milk powder.

3. 3

   A little moisture may be necessary (when milk powder is used, add water, otherwise milk).

4. 4

   Instead of rice flour fine corn meal can be used.

5. 5

   This paste is specially good for vegetable and savoury pies.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 47. The excerpt below is the record exactly as published.

Tapioca and Potato Paste for Savoury Pies Materials.—1 \b. mashed potatoes, 4 oz. French granulated tapioca or English tapioca (soaked overnight in 1 gill of milk or water), 1 oz. milk powder (this is not essential), 1 teaspoonful baking powder, 2 oz. 180 THE VICTORY COOKERY BOOK fat, 4 oz. salt in all, 4 Ib. rice flour or corn meal, 1 gill of milk or water. Method.—Mix the potatoes with the tapioca and fat, let this rest until the tapioca has softened by the moisture of the potato. Now add the rice flour and milk powder. A little moisture may be necessary (when milk powder is used, add water, otherwise milk). Instead of rice flour fine corn meal can be used. This paste is specially good for vegetable and savoury pies. Pie Paste (without Fat) Materials.—1 gill of water, 4 oz. milk powder, 4 oz. dry mashed potato, 4 oz. granulated tapioca, 6 oz. rice flour, half-tea- spoonful baking powder, 1 teaspoonful salt. Method.—Mix the milk powder, tapioca and rice flour, add these ingredients to the water and cook to a stiff paste. Mix with the potato, and then work into this the rice flour, baking powder and salt. The paste is very dry, but will soften after a time. Before use stand for 4 to 1 hour, and work well to prevent cracking. This paste will improve if 4 oz. fat is added — to the potato before mixing. PASTRY AND SWEETS 181 Haricot Paste Materials.—1 \b. haricot beans (steamed and sieved), 2 oz. rice flour, 4 oz. salt, 1 oz. fat. Method.—Scald the rice flour in 1 gill of boiling water and mix with the beans, adding the salt and fat. No moisture. Pie Crust with Ground Rice Materials —4 oz. ground rice, 3 oz. dripping, a little salt and baking powder, 402. flour, 4 gill of water. Method.—Mix the ground rice with the dripping and a pinch of salt and baking powder ; add the flour and water, mix into the dough and let rest before using. Pie Crust with Potato Maiterials.—8 oz. mashed potatoes, 1 to 14 oz. fat, 4 oz. ground rice, 4 oz. self- raising flour. Method.—Rub the fat into the mashed potatoes; when thoroughly blended add the ground rice and let rest for a while, so that the rice can absorb sufficient moisture. Then add the self-raising flour and make 182 THE VICTORY COOKERY BOOK into a short paste. If too dry add a little moisture, but that is very seldom required. Be careful not to moisten too much. It is best to keep the paste fairly firm, otherwise — it will be tough. Roll out, using ground rice for the purpose, then cover the pie in the usual manner. Haricot Beans and Rice Pastry for Pie Covering Materials——1 \b. cooked haricot beans, 2 lb. cooked rice, 1.0z. fat, salt and pepper. Method.—Mash or mince the haricot beans with the rice, add fat, salt and pepper. Mix well together on a floured pastry- board. Roll out with a rolling-pin and use to cover the pie instead of paste. This should be carefully done, as the paste is — brittle. Cut to shape, lift into place with | a slice or two knives, fringe the edges, and bake in.a very hot oven to colour. Maize Paste Materials.—} pint of water, 1 oz. fat, a | pinch of salt, 1 gill maize meal, 4 oz. self- raising flour. Method.—Boil the water with the salt — PASTRY AND SWEETS 183 and fat, add the raw maize and cook for 10 minutes, stirring meanwhile. Cool until tepid. Mix with the flour by placing the flour on board and mixing the maize into it. Place on a cloth and roll it out. It is so brittle that it is difficult to handle. Use for savoury maize rolls and boiled puddings. Short Paste Materials.—} oz. rice flour, % 02. tapioca, 1 oz. milk powder, 2 gills water, 3 oz. fat, 1 Ib. rice flour, } 1b. flour, % 02. baking powder, 4 oz. salt. 3 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. Suet Crust (for Dumplings, Rolls, Fruit or Savoury Puddings) Materials.—1 Ib. flour, 1 lb. raw potatoes, 1 oz. suet, 1 oz. fat (or 2 oz. fat

Cook this with the app: pantry check, scaling, and the assistant.