Amount
Ingredient
Preparation



4
each
eggs





16
ounces
milk





3
ounces
flour





1/2
teaspoon
baking powder





1
x
salt





4
ounces
margarine

melted





---

Savoury  Filling



7
ounces
tuna fish

or salmon, canned, drained



1
each
onion

finely chopped



4
ounces
mixed vegetables

frozen



1
can
evaporated milk





1
x
black pepper

ground



2
tablespoons
parsley

fresh, chopped





---

Sweet  Filling



5
ounces
sugar





3 1/2
ounces
coconut

dessicated



1
each
egg





2
tablespoons
sour cream





2
teaspoons
vanilla extract

 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, 19C.

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 1-inch pie plate and bake in a preheated oven for 35-4 minutes until set.