Mum’s Impossible Pie

  • on January 5, 2007
  • Likes!

Ingrients & Directions

4 Eggs
16 Fluid ounces Milk
3 oz Plain Flour
1/2 ts Baking Powder
4 oz Margarine — Melted
Savoury Filling—–
7 oz Tin of Tuna or Salmon
1 Onion — Finely Chopped
4 oz Mixed Vegetables — Frozen
1 oz Grated Cheese
1 sm Tn Carnation Milk
Ground Black Pepper
2 tb Chopped Parsley
Sweet Filling—–
5 oz Sugar
3 1/2 oz Dessicated Coconut
1 Egg
2 tb Sour Cream
2 ts Vanilla Essence

The beauty of this wartime pie from South London is that it is
unbelievably easy and foolproof, provides a delicious meal from
whatever is in the cupboard and can be used for either a main course
or pudding.

Method: Preheat oven to Gas Mark 5, 375F, 190C. In a large bowl beat
together the eggs, milk, flour, baking powder, salt and margarine.
Stir in the chosen filling to make either a sweet or savoury pie.
Pour the mixture into a lightly greased 10-inch pie plate and bake in
a preheated oven for 35-40 minutes until set.

4 Servings

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