Pork Tenderloin Pasties
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 545.3
- Total Fat: 31.4 g
- Cholesterol: 49.2 mg
- Sodium: 540.3 mg
- Total Carbs: 52.0 g
- Dietary Fiber: 6.1 g
- Protein: 15.0 g
View full nutritional breakdown of Pork Tenderloin Pasties calories by ingredient
Introduction
Pasty recipie has been with my family for generations. My grandma used to make these all the time when I was a kid. However, she used lard, lots of butter, lots of beef and a boatload of eggs. I attempted to make a healthier version of grandma's favorite recipe. They turned out pretty good, I may tweak a few things, or I welcome any suggestions on how to bring the calorie count down even further. Pasty recipie has been with my family for generations. My grandma used to make these all the time when I was a kid. However, she used lard, lots of butter, lots of beef and a boatload of eggs. I attempted to make a healthier version of grandma's favorite recipe. They turned out pretty good, I may tweak a few things, or I welcome any suggestions on how to bring the calorie count down even further.Number of Servings: 14
Ingredients
-
Crust
* *Flour, white, 3 cup (remove)
* *Whole Wheat Flour, 3 cup (remove)
* Granulated Sugar, 6 tsp (remove)
* Salt, 1 tbsp (remove)
* balsamic vinegar, 4 tablespoon (remove)
* Shortening, 1.5 cup (remove)
* Water, tap, .25 cup (8 fl oz) (remove)
Wash for browning:
* 2 egg whites scrambled
Crust
* Butter, unsalted, .5 cup (remove)
Inside Pasty
* *Potato, raw, 3 medium (2-1/4" to 3-1/4" dia.) (remove)
* Carrots, raw, 3 medium (remove)
* Onions, raw, 1 medium (2-1/2" dia) (remove)
* Celery, raw, 4 stalk, medium (7-1/2" - 8" long) (remove)
* Pork Tenderloin, 12 oz (remove)
* Mrs. Dash (R) Garlic & Herb Seasoning Blend, 1 tsp (remove)
Directions
Chop up all vegetables and meat into small bits, add seasoning and set aside.
Combine crust ingredients in a mixing bowl. Mix until crust dough is crumbly.
Preheat the oven to 375.
Take a bit of the dough and roll it into a ball. The ball should be about 1.5-2 inches in diameter. On a lightly floured surface, roll out the dough until it is very thin, about 1/4 of an inch thick. Brush the dough lightly with butter, to keep it from cracking. Take about a 1/2-3/4 of a cup of your vegetable/meat mixture and place in the center of the dough, ontop of the butter. Fold dough over insides, sealing the edges up and use a fork if necessary to pinch everything closed. It will look similar to a pizza pocket or calzone.
Brush tops of pasties with egg wash to ensure even browning.
Bake in oven at 375 for 45 min-1 hour, or until edges are browning.
Serve with a little ketchup or eat on it's own. Can be enjoyed warm or cold.
Number of Servings: 14
Recipe submitted by SparkPeople user KATIE2759.
Combine crust ingredients in a mixing bowl. Mix until crust dough is crumbly.
Preheat the oven to 375.
Take a bit of the dough and roll it into a ball. The ball should be about 1.5-2 inches in diameter. On a lightly floured surface, roll out the dough until it is very thin, about 1/4 of an inch thick. Brush the dough lightly with butter, to keep it from cracking. Take about a 1/2-3/4 of a cup of your vegetable/meat mixture and place in the center of the dough, ontop of the butter. Fold dough over insides, sealing the edges up and use a fork if necessary to pinch everything closed. It will look similar to a pizza pocket or calzone.
Brush tops of pasties with egg wash to ensure even browning.
Bake in oven at 375 for 45 min-1 hour, or until edges are browning.
Serve with a little ketchup or eat on it's own. Can be enjoyed warm or cold.
Number of Servings: 14
Recipe submitted by SparkPeople user KATIE2759.