This recipe came from a vintage cookbook when I was browsing for money saving recipes. It is from the 1930s when money was even tighter than it is today. The recipe states that this pie is not the same as a regular pie, since it does not contain pastry, but that it is substantial and filling.
Ingredients:
2 onions
1 head celery
2 ounces butter
4 ounces wholemeal flour
4 ounces ground brazil or hazel nuts
3 ounces butter.
4 ounces grated cheese
2 eggs
½ teaspoonful of sage
Pinch of nutmeg
Salt and pepper
Peel and chop the onions and celery finely and fry in the butter.
Cream the margarine with the ground nuts in a blender, add the egg yolks and flour alternately.
Whip the egg whites till stiff and fold in to the mixture.
Line a greased baking dish with the mixture, using just over half of it.
Place a layer of grated cheese in, and then the cooked vegetables, cover with another layer of grated cheese and finally the "pie "covering.
Bake in a 425 degree oven for 30 or 40 minutes, until brown.
This should be served without potatoes or other starch, but with a green vegetable and a root vegetable such as spring onion or parsnip.
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