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Sausage & Bacon Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)146.2054
Energy (kCal)3687.6829
Carbohydrates (g)21.4985
Total fats (g)332.1645
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Line a lightly greased, deep, 20cm quiche dish., using 1 1/2 sheets of pastry. | 2. Skin sausages and cut them into 8mm thick slices. | 3. Layer sausage, potato, onion and bacon into the pastry. | 4. Beat egg and cream together and strain mixture into pie case, lifting ingredients several times. | 5. with a fork to allow egg mixture to flow to the pastry base. | 6. Lightly brush to edges of pie with water. Top with remaining shortcrust pastry and trim and crimp edges. Brush top of pie with beaten egg or millk. Cut a vent hole in the centre of pastry and decorate with remaining pastry. | 7. Bake at 190C (375F) for about 45 minutes, until pie is golden brown. | 8. Serve with green vegetables or salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shortcrust pastry 3 sheets - - - -
    sausage 2 cooked 3138.8629 5.8967 129.274 284.2213
    potato 2 cooked sliced - - - -
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    chive 2 tablespoons 1.8 0.261 0.1962 0.0438
    bacon 2 slices sliced 233.52 0.7168 7.0672 22.2264
    egg 1 71.5 0.36 6.28 4.755
    cream 1/4 cup 198.0 3.99 2.178 20.808000000000003

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



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