Cornish Pasties

Pork
Cornish Pasties
0
8
550
60

Description

Named after Cornwall, England, these savory turnovers of meat and potatoes were a common lunch of Cornwall's tin miners. These oversized English-style turnovers hit the hungry spot and are perfect for tailgates, picnics, or a casual dinner. Accompany with cole slaw, chips and brownies.

Ingredients

  • 1 1/2 pounds boneless pork chops (cut into 1/4-inch cubes)
  • 15 ounces refrigerated piecrusts
  • 2 cups potatoes (diced, cut into 1/4-inch cubes)
  • 2 cups rutabaga (diced, cut in 1/4-inch cubes)
  • 3/4 cup onions (coarsely chopped)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • milk

Directions

  1. 1Heat oven to 400 degrees F. Place pork, potatoes, rutabaga, onions, salt and pepper in large bowl; mix well. Unfold pie crusts; press out as directed on package. Place half of pork mixture on each pie crust. Brush milk around edges of pie crusts. Fold over. Press edges together with fork tines; slash top crusts. Place turnovers on large ungreased cookie sheet. Bake at 400 degrees F for 40-45 minutes or until dark golden brown. Cut into wedges.
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NutritionView more

550Calories
Sodium40%DV950mg
Fat40%DV26g
Protein57%DV29g
Carbs17%DV50g
Fiber16%DV4g

PER SERVING *

Calories550Calories from Fat230
% DAILY VALUE*
Total Fat26g40%
Saturated Fat9g45%
Trans Fat
Cholesterol75mg25%
Sodium950mg40%
Potassium860mg25%
Protein29g57%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate50g17%
Dietary Fiber4g16%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.