Preheat oven. Chop onion and leek. Scrub potatoes and cook until just tender. Leave to cool and dice. Meanwhile, heat oil in saucepan, add onion and leek and saute for 4-5 mins. Stir in flour, then gradually add stock, cream and dill, if using. Bring to boil, stirring continuously, until thickened. Add the potatoes, and stir well. Leave to cool. Roll out pastry into a rectangle 12 x 18 in. Cut into six 6 in squares. Divide filling between squares. Brush pastry edge with beaten egg fold over to form triangles and press with a fork to seal. Brush with egg and bake for 20-25 mins. Source: Simply Delicious Submitted By MARK ALEXANDER On 18 JAN 1995 2038 GMT
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 324 (55%)|
|Amt Per Serving||% DV|
|Total Fat 36g||48 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 19.6g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 9.9mg||3 %|
|Sodium 228.6mg||8 %|
|Potassium 427.6mg||11 %|
|Total Carbohydrate 58.5g||17 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 54.7g|
|Protein 8.8g||13 %|
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Calories per serving: 588
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