Title: Parsley Pie (Welsh)
Categories: Entree Pie Ethnic
Yield: 4 Servings
| 4 | oz | Shortcrust pastry |
| | | Desertspoon full plain flour |
| 1/2 | pt | Milk |
| 2 | | Eggs |
| 1 | tb | Chopped parsley |
| 2 | oz | Choped steaky bacon |
| | | Seasoning |
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 30-35 minutes. British Egg Information Service
Leaflet. Welsh Fare Mark 0 = 250 Mark 1 = 275 Mark 2 = 300 Mark 3 = 325
Mark 4 = 350 Mark 5 = 375 Mark 6 = 400 Mark 7 = 425 Mark 8 = 450 Mark 9 =
475