Potato and Tomato Pie

2 lbs. of potatoes

2 lbs. of tomatoes

3 hardboiled eggs

1 oz. of vermicelli or sago

1 Spanish onion

1 dessertspoonful of thyme

1 oz. of butter

Pepper and salt to taste

For the crust:

½ lb. of Allinson fine wheatmeal

3 oz. of butter

As much cold water as needed.

Directions

Boil the potatoes in their skins and when nearly soft drain, peel and cut them into pieces.

Scald and skin the tomatoes and cut them into pieces.

Mix the tomatoes with the potatoes in a pie-dish.

Roughly chop the onion and boil in about 1 pint of water, adding the butter and the vermicelli or sago. Cook until soft.

Add pepper and salt and mix all with the potatoes and tomatoes.

Sprinkle in the thyme and mix all the ingredients well.

Quarter the eggs and place the pieces on the top of the vegetables.

Make the crust, cover the dish with it and bake the pie from ¾ of an hour to 1 hour at 350f/180c/Gas 4 until the pastry is a golden brown.

The crust looks better if brushed over with white of egg before baking.