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VEGGIE PASTY
RECIPES FROM A CORNISH KITCHEN PENRYN21Ingredients
105Minutes
610Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. plain flour
- 1 oz. butter
- 3 oz. vegetable shortening (I used Cookeen)
- sea salt
- fresh ground pepper
- 1 tsp. fresh thyme leaves (finely chopped)
- cold water (A little very)
- 1 small potato
- 1 small carrot
- 1/4 turnip (small, [swede])
- 1 oz. portobello mushrooms (sliced, or similar)
- 1 shallot (medium)
- 1/2 leek
- chopped parsley (fresh)
- 1 tsp. dried mixed herbs
- 2 oz. mature cheddar (grated strong)
- 1 dash Worcestershire sauce
- 1 tsp. bouillon powder
- sea salt
- pepper
- small egg (beaten, to dampen the edges and brush the top)
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories610Calories from Fat310 |
% DAILY VALUE |
Total Fat34g52% |
Saturated Fat12g60% |
Trans Fat3g |
Cholesterol85mg28% |
Sodium570mg24% |
Potassium550mg16% |
Protein14g |
Calories from Fat310 |
% DAILY VALUE |
Total Carbohydrate63g21% |
Dietary Fiber5g20% |
Sugars2g |
Vitamin A70% |
Vitamin C30% |
Calcium20% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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