Potato Pastry

Taken from a Victory Cookbook - Nostalgic Food and Facts From 1940 - 1954 - Chapter quotes 'We found it was much more difficult to make puddings than it had been in the past, but with a little imagination we managed to conjure up appetising ends to the meal. We made good use of seasonal fruits and when cooking these sweetened the fruit with saccharin to save sugar, the crushed tablets were always added to the fruit after it was cooked.this is pastry that should be used a great deal as it helps to lighten the flour and makes our rations of fat go much further.

• Ready In: 10 mins
• Yields: 1 crust

Ingredients

• 4  ounces self-raising flour
• 1  pinch salt
• 2  ounces  cooking fat
• 4  ounces potatoes, cooked and mashed smooth
•  little water

Directions

1. Sift the flour with salt.
2. Rub in fat.
3. Add mashed potato.
4. Mix thoroughly then add a little water to bind.
5. Roll out on a floured board and use as ordinary shortcrush pastry.
6. It can be baked in a hot oven.