124 | PIES AND PASTRY CRECY PIE The Crank’s Recipe Book and copied in A Potpourri of Memories Before I became lazy and only made crustless pies, this was one of my favorite pies. It is delicious, good hot or cold and freezes well. Melly Braverman, our ex-brother-in-law took me to Cranks Restaurant in London. Up until then vegetarian cooking was unappetizing. It changed my life and my way of cooking. 1 unbaked pie shell* (see recipe at end of chapter) 50g margarine 350g onion, chopped 350g carrots, grated ½ tsp dried thyme 1 Tbs flour 1 tsp soy sauce 1 tsp Wellington’s Worcestershire sauce (Salt) and black pepper Melt margarine in a frying pan and sauté onions until translucent. Add carrots and thyme and sauté gently for about 10 minutes stirring frequently. Stir in flour; combine soy and Worcestershire sauce and add. Season to taste. Leave to cool. Roll our slightly more than half the pastry to fit a 20 cm pie plate. Spoon mixture into pie plate. Cover with remaining pastry. Seal edges and crimp. Make two slashes in center of pie and bake in a preheated 200°C oven for about 30 minutes, or until pastry is golden. A lovely picture of Ilay at the Segoli’s house in Sde Boqer preparing to make a pie
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