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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375f/Gas Mark 5. | 2. For the pastry: | 3. Divide your pastry in half. Roll first half large enough to line a greased pie dish with it (I use a deep 8" dish), ensuring you have a 'rim' to stick the pastry lid to. Roll the remaining half large enough to cover the top of the dish. | 4. For the pie: | 5. Saute the onions and ham in a little butter until the onions are soft, then mix in the chopped parsley and tip into your pastry lined dish. | 6. Blend the cider into the cornflour a little at a time until smooth, mix in the cream and then pour over the contents of the pie dish. Sprinkle the cup of grated cheddar evenly over it all. | 7. Moisten the rim of the pastry in the dish with water and place your remaining rolled-out circle on top. Crimp all around the edge with fingers or a fork. | 8. Brush the top of the pie with the beaten egg, then cut a cross in the middle of the pie, fold back the 4 flaps and bake in the oven for roughly 45 minutes - until pastry is golden brown and filling looks cooked. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ham	1	lb	uncooked chopped	1111.32	0.0	79.0625	85.5943
cooking apple	2		peeled cored diced	-	-	-	-
shortcrust pastry	1	package		-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
cider	1/4			12.5475	0.5557	0.0	0.0
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
cheddar cheese	1	cup	grated	-	-	-	-
flat leaf parsley	1	tablespoon	chopped	-	-	-	-
cornflour	1	tablespoon		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755

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