A tribute to Marguerite Patten (November 1915 – June 2015), home economist and influencer of many of today’s best chefs.
Here is her recipe for curried egg pie, taken from the Canadian version of her recipe cards from 1967.
Perfect served hot with veggies or cold for a summer picnic.
Curried egg pie
A delicious and filling pie, served hot with vegetables or cold with salad
Ingredients
- For the filling
- 6 hard-cooked eggs
- 1 onion
- 1 medium-sized apple
- 2 tablespoons shortening
- 3 tablespoons flour
- 1 tablespoon curry powder
- 3/4 cup water
- juice of 1 lemon
- 1 tablespoon tomato paste
- or 2 ripe tomatoes
- seasoning
- For the pastry
- 1 1/2 cups all-purpose flour
- pinch salt
- 6 tablespoons shortening
- approximately 2 tablespoons cold water
- Milk or egg to glaze
Instructions
- Halve eggs, peel and chop onion and apple.
- Melt fat, fry onion until pale gold.
- Stir in flour and curry powder and cook until it bubbles, add water, stir till smooth.
- Add remaining ingredients, except eggs.
- Cover, simmer for 30 minutes, allow to cool.
- Make pie crust by sifting the flour and salt, rub in the shortening, and mix to a rolling consistency with the cold water.
- Line 10 inch pie plate with half.
- Place eggs, cut side down, on dough.
- Spread cold curry sauce over and between eggs.
- Cover pie with remainder of dough, press edges together to seal, press up with back of knife, press into flutes.
- Brush top with beaten egg or milk, decorate with leaves of dough.
- Bake in 425° oven for 25-30 minutes.
Other recipes you may like:
• Bacon jam
• Eliza Acton’s Superlative Mincemeat
• Trench cake
Love, love, love this recipe
You can’t beat a classic, Sharon. Marguerite Patten was one of the first cooks whose books Pork Belly ever picked up.