1 1/2 pounds boneless loin pork chops, cut in 1/4-inch cubes
1 15-ounce package refrigerated all-ready pie crusts
2 cups diced potatoes, cut in 1/4-inch pieces
2 cups diced rutabaga, cut in 1/4-inch pieces
3/4 cup chopped onions
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Milk
Servings: 6
1. Heat oven to 400ºF. Combine pork, potatoes, rutabaga, onions, salt and pepper; mix well. Unfold pie crusts; press out as directed on package.
2. 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 sheets. Bake at 400ºF for 40-45 minutes or until dark golden brown. Cut into wedges
Preparation Time: 15 minutes
Cooking Time: 45 minutes
1 15-ounce package refrigerated all-ready pie crusts
2 cups diced potatoes, cut in 1/4-inch pieces
2 cups diced rutabaga, cut in 1/4-inch pieces
3/4 cup chopped onions
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Milk
Servings: 6
1. Heat oven to 400ºF. Combine pork, potatoes, rutabaga, onions, salt and pepper; mix well. Unfold pie crusts; press out as directed on package.
2. 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 sheets. Bake at 400ºF for 40-45 minutes or until dark golden brown. Cut into wedges
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Last edited by a moderator:
