Meat Pasties

Ingredients

• 6 sheets or three 17 1/4-ounce packages frozen prepared puff pastry
• 2 carrots, peeled
• 2 medium-size potatoes, peeled
• 1 pound ground pork
• 1 large onion, peeled and chopped
• 2 tablespoons beef broth
• 2 tablespoons chopped parsley
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 egg, beaten

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    734 calories; 48 grams fat; 14 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 5 grams polyunsaturated fat; 53 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 21 grams protein; 85 milligrams cholesterol; 480 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Remove puff pastry from freezer and allow to soften, about 20 minutes. Meanwhile, place carrots and potatoes in medium-size pot, cover with cold water, place over high heat and bring to a boil. Reduce heat, simmer for 15 minutes, drain and allow the vegetables to cool.
2. Preheat oven to 350 degrees. Dice the carrots and potatoes, and place them in a medium-size bowl with the pork, onion, beef broth, parsley, salt and pepper. Mix well with spoon or fingers.
3. Unfold the puff pastry sheets. Using a sharp knife, trace a circle in the pastry around a 6-inch plate and repeat five times. In the middle of the lower half of each circle, place 1/2 cup of pork mixture. Fold the circles in half, wet your fingers and press the circles together. Use a fork to pinch the edges and to prick several steam holes in each pastie. Use a pastry brush to glaze each lightly with the beaten egg. Bake on cookie trays for 30 minutes.