Pastai Persli (Parsley Pie) Welsh
Yield
4 servingsPrep
20 minCook
50 minReady
70 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
shortcrust pastry
|
* |
| 1 | x |
all-purpose flour
plain |
*
|
| ½ | pint |
milk
|
*
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 2 | ounces |
bacon
chopped steaky |
|
| 1 | x |
seasoning
undefined |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
shortcrust pastry
|
* |
| 1 | x |
all-purpose flour
plain |
*
|
| 237 | ml |
milk
|
*
|
| 2 | large |
eggs
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 57.8 | ml/g |
bacon
chopped steaky |
|
| 1 | x |
seasoning
undefined |
* |
Directions
Cold boiled bacon may be used instead of steaky bacon.
Line a flan ring or pie dish with the prepared pastry and bake it blind in a hot oven.
Gas Mark 6 (400F) for 15 minutes.
Blend the flour with a little milk.
Break the eggs into a basin and beat well, add the blended flour and remaining milk, seasoning and parsley.
Put the bacon (lightly fried if you are using steaky) into the pastry case and pour over the egg mixture.
Bake at Gas Mark 3 (325F) for 30 to 35 minutes.
