Savory Pies and Schooldays

Living in England, one is lucky if they figure out how to make the traditional savory pie; to some "patty" to others meat pie (or in my case veggie pie). So I put my knowledge to good use and a little while later, savory scents filled the quaint kitchen when the flakey, golden and hot the little pies emerged.





I remember these from my schooldays. The air would be tinged with frost and the ground overwhelmed with snow. When lunchtime rolled around the corner, I was always proud to open my lunch pail, untie the twine bow and unwrap the brown paper to reveal a little savory pie, still warm. In those days it was less about the crust as it was about having a way to transport the warm vegetable goodness all the way down the snowy hill and into the little schoolroom.


Fresh herbs from the victory garden.





The flour mixture for the herb dough.





The vegetable mixture for the pie shells.




Pleasant and well-stuffed pies (and one mini pizza for the resident Italian boy)