Try this Pilchard And Leek Pie recipe, or contribute your own.
Suggest a better descriptionRemove the coarse outer leaves from the leeks, wash and cut into equal lengths of about 2 inches (50mm). the leeks should then be scalded in boiling water for two minutes then removed and allowed to drain. When dry they should be laid along the bottom of a pie dish which has already been lined on the bottom and sides with pastry. Four salted pilchards, previously soaked in salt waterfor 24 hours, should be washed and placed along side the leeks. The pastry cover should be loosely applied and glazed and the pie baked in a moderate oven at 300 to 325 degrees F (130 to 160 degrees C) for fifty minutes. When cooked remove the top crust and drain off the gravy replacing it with the cup of heated cream.
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Serving Size: 1 Serving (112g) | ||
Recipe Makes: 1 servings | ||
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Calories: 498 | ||
Calories from Fat: 257 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.5g | 38 % | |
Saturated Fat 10.7g | 54 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 613.1mg | 21 % | |
Potassium 81.8mg | 2 % | |
Total Carbohydrate 57.2g | 17 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 55.2g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 498
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