Pork and Celery Popovers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
71 grams (2.5 oz by weight) of Unbleached flour.1 cup (1/2 from egg, 1.5 tbsp from carton) egg white.5 cup skim fat free milk.25 cup water============================================6 oz fresh ground pork (lean)1 cup diced celery (~1 large celery stalk).1 cup (1.5 tbsp) Rolled Oats1 tbsp chives1.5 tsp (.5 tbsp) Worcestershire Sauce
Preheat oven to 425 degrees.
To Make the batter
Combine flour, egg and milk into a bowl for mixing.
Whisk until combined.
Slowly add water until all water is added and whisk until a smooth consistency and slightly bubbly. Set aside.
=========================================
Combine pork, celery, oats, chives and Worcestershire in separate mixing bowl. Mix with hands.
Evenly roll out 6 balls with the combined ingredients.
Pam 6 wells of a deep well cupcake / muffin tin.
Place balls in center of tins and put into oven for 10 minutes.
Pull out the tins and quickly pour in the batter.
Return to oven for 20 to 25 minutes.
Makes 6 popovers, 3 popovers is a serving.
Enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user RORYNATER1.
To Make the batter
Combine flour, egg and milk into a bowl for mixing.
Whisk until combined.
Slowly add water until all water is added and whisk until a smooth consistency and slightly bubbly. Set aside.
=========================================
Combine pork, celery, oats, chives and Worcestershire in separate mixing bowl. Mix with hands.
Evenly roll out 6 balls with the combined ingredients.
Pam 6 wells of a deep well cupcake / muffin tin.
Place balls in center of tins and put into oven for 10 minutes.
Pull out the tins and quickly pour in the batter.
Return to oven for 20 to 25 minutes.
Makes 6 popovers, 3 popovers is a serving.
Enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user RORYNATER1.
Nutritional Info Amount Per Serving
- Calories: 409.6
- Total Fat: 18.5 g
- Cholesterol: 62.2 mg
- Sodium: 199.9 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 2.7 g
- Protein: 23.5 g