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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400F degrees. | 2. Par-boil the leeks for about 5 minutes. | 3. Drain well. | 4. Fill a pie dish with the leeks and pork and pour in the milk. | 5. Cover with foil and bake for about 1 hour (don’t worry if it looks curdled). | 6. Stir the cream into the eggs, and then pour into the dish. | 7. Allow the pie to cool. | 8. Increase oven heat to 425F degrees. | 9. Roll out the pastry on a lightly floured surface to 2 inches wider than the dish. | 10. Cut a 1-inch strip from the outer edge and use this to line the dampened rim of the pie dish. | 11. Dampen the pastry rim with water, cover with the pastry lid and seal the edges well. | 12. Make a hole in the center of the pie and use pastry trimmings to decorate. | 13. Bake for about 25-30 minutes, until risen and golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	8	ounces	sliced	138.3455	32.0916	3.4019	0.6804
pork	1	lb	boneless cut lean	1705.536	0.0	63.0958	159.0775
milk	5	fluid		-	-	-	-
table cream	2 1/2	fluid		-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
puff pastry	8	ounces	thawed frozen	1265.5439999999999	103.6476	16.7832	87.318

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.