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Cornish Pasty

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)115.8016
Energy (kCal)2740.4441
Carbohydrates (g)264.8901
Total fats (g)134.5146
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Make pie crust: Mix flour by hand with 1/2 of shortening till crumbly. | 2. Add remaining shortening and continue to mix. | 3. Salt may be added to flour if desired. | 4. Add water- mix with fork until forms into a ball. | 5. Roll out into top and bottom crust. | 6. Or may use purchased crust. | 7. Preheat oven to 350. | 8. Put uncooked pie crust into bottom of 9" pie plate. | 9. Cover with a layer of sliced potatoes. | 10. Sprinkle with 1/3 of the onions. | 11. Crumble 1/2 ground chuck and spread over potatoes. | 12. Continue layering ending with potatoes and onions. | 13. Cover with top crust. | 14. Put a few holes in it for steam to escape. | 15. Bake approximately 1 1/2 hours until potatoes are soft. | 16. Let sit 10 minutes before slicing. | 17. Serve in slices as a pie with Chili Sauce on the side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chuck 1 lb ground 634.6681 1.4053 95.7896 27.5174
    onion 1 diced 44.0 10.274000000000001 1.21 0.11
    baking potato 3 sliced - - - -
    flour 2 cups 1156.56 253.2108 18.802 4.4872
    salt 1 teaspoon - - - -
    shortening 8 tablespoons 905.216 0.0 0.0 102.4
    water 5 tablespoons 0.0 0.0 0.0 0.0

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



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