Morning. If I were trying to calculate a steak and kidney pie’s calorific content, I guess I could separate the pastry crust and then weight that and the steak and kidney but, without knowing accurate details of steak, kidney, pastry and rich gravy used to bond the delicious “home made” pie, (baked on my friends own butcher’s premises), how best, (without asking him for the recipe), might I gauge the cals?
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