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Fried Pork Pies

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Submitted by deanerr2

Ingredients

filling
1 ½ 23
TABLESPOONS ML VEGETABLE OIL
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
¼ 113.4
¾ 340.2
POUND G GROUND PORK
1 237
CUP ML ONIONS
chopped
½ 118
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
and tops, chopped
¼ 59
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
½ 2.5
TEASPOON ML OREGANO
pastry
2 ½ 591
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BAKING POWDER
¼ 59
2 2
LARGE LARGE EGGS
beaten
½ 118
CUP ML MILK
1 1
X X VEGETABLE OIL
for frying *

Directions

FILLING: Mix oil and flour in a 10-inch skillet.

Add next four ingredients.

Cook until meat is no longer pink.

Add seasonings.

Drain excess oil from the cooked mixture.

Cool before placing filling in pastry dough.

PASTRY DOUGH: Sift flour, salt, and baking powder in a 1-quart bowl.

Mix well.

Cut in shortening.

Mix milk and beaten eggs and add to flour mixture.

Divide dough into 10 portions.

Place one portion on a floured board and roll into a circle approximately 7 inches in diameter.

Use a lid or saucer to cut into a circle about 6 inches in diameter.

Place several tablespoonsful of the meat mixture on one edge of the pastry.

Fold dough over.

Dampen edges with water.

Crimp edges together with a fork. (Make other pies in same manner.)

Preheat oil to 350℉ (180℃). in a deep fat electric fryer.

Place pies in oil and fry until golden brown.

Remove from oil and drain on absorbent paper paper.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 285g (10.1 oz)
Amount per Serving
Calories 659 36% from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 188mg 63%
Sodium 1001mg 42%
Total Carbohydrate 23g 23%
Dietary Fiber 3g 14%
Sugars g
Protein 70g
Vitamin A 13% Vitamin C 18%
Calcium 12% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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