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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 220C/425°F. | 2. Heat the oil in a large pan and sauté the onion, garlic, gammon, sweetcorn and beans for three to four minutes. | 3. Add the flour, dill, and mustard to the pan and heat for a further one to two minutes. | 4. Pour in the wine, cream, milk, and cheese stirring continuously. | 5. Crumble in the stock cube and simmer gently for eight to ten minutes. | 6. Roll the puff pastry out to one to two centimeters thick, to line a serving plate. Use the plate as a template to cut around the pastry. | 7. Dot the pastry with a knife and place on a baking sheet. Brush the pastry with the egg yolk to glaze. | 8. Bake in the oven for five to six minutes, or until crisp and golden. | 9. Transfer the gammon mixture to a plate or bowl. | 10. Remove the pastry from the oven and use to top the gammon, to form a pie. | 11. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1/2		peeled chopped	32.0	7.472	0.88	0.08
gammon steak	170	g	diced	8195.4167	0.0	1823.25	46.0417
sweetcorn	325		drained	8195.4167	0.0	1823.25	46.0417
green bean			chopped	-	-	-	-
plain flour	2	teaspoons		8195.4167	0.0	1823.25	46.0417
dill	1	tablespoon	chopped	20.13	3.6412	1.0547	0.9596
grain mustard	1	tablespoon	coarse	8195.4167	0.0	1823.25	46.0417
white wine	85			-	-	-	-
double cream	85 -110	ml		8195.4167	0.0	1823.25	46.0417
milk	85 -110			0.0	0.0	0.0	0.0
red leicester cheese	110			8195.4167	0.0	1823.25	46.0417
vegetable bouillon cube	1/2			8195.4167	0.0	1823.25	46.0417
puff pastry	375			512662.5	41986.875	6798.75	35371.875
egg yolk	1		beaten	54.74	0.6103	2.6962	4.5118

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