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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Welsh

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift flour, salt and baking powder into a bowl. Cut butter into small pieces and rub through the flour. If you have hot hands, dip them in cold water before you do this, so the butter doesn't melt. | 2. With a knife "cut" the egg and milk/water through the flour mix until and dough forms. | 3. Turn onto a floured workbench and gently push dough together. You don't want to over work the dough or they will be tough. | 4. Flatten out with you hand to about 2cm and either cut with a glass or biscuit cutter. | 5. Heat fry pan and add enough oil to be about 1/2cm deep. | 6. Over medium heat add the puffdaloons and fry on boths sides until nicely browned. | 7. Best eaten with soup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	cups		1156.56	253.2108	18.802	4.4872
salt	1/4	teaspoon		-	-	-	-
butter	60			5130.0	235.71	160.29	432.0
baking powder	4	teaspoons		9.752	5.0968	0.0	0.0
egg	1			71.5	0.36	6.28	4.755
milk	1/4	cup	soured	138.0	3.324	1.374	14.304
water	1/4	cup		0.0	0.0	0.0	0.0
oil				-	-	-	-

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