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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Welsh

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat oven to 180°C (350 F). | 2. Turn short crust pastry dough onto a lightly-floured work surface and cut in half. Roll the two halves out until they are the same size as dinner plates. | 3. Lay one round of dough on a lightly-greased baking sheet then scatter the leeks over the top (leave the edges of the pasty clear, however). | 4. Lay the bacon on top of the leeks then season with salt and black pepper before dotting the butter on top. | 5. Spread parsley, sage and egg over bacon and leek, leaving edges of pasty clear. | 6. Lightly brush around edge with egg/milk glaze. | 7. Lay the second piece of pastry on top then crimp down the edges with the tines of a fork to seal. | 8. Brush glaze over top crust. | 9. Prick the top of the pasty with the fork to make steam holes. | 10. Transfer to an oven and bake for about 40 minutes, until the pastry is golden and the contents are cooked. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shortcrust pastry dough	1	lb		403.4676	0.0	89.7602	2.2667
leek	3		washed trimmed shredded	-	-	-	-
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
salt pepper	1	dash		403.4676	0.0	89.7602	2.2667
bacon	6	ounces	chopped cooked	384.4191	3.2148	27.1135	28.7974
egg	1		whisked	71.5	0.36	6.28	4.755
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
sage	1	teaspoon	chopped	-	-	-	-
egg	1		whisked	71.5	0.36	6.28	4.755

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