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Piggy Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)95.8409
Energy (kCal)3252.4255
Carbohydrates (g)136.4592
Total fats (g)256.5859
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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.



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