Pork and Lemon Pasties Recipe

Summary

Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings6
MethodMain Ingredient
Interest Group

Ingredients

 Lard1 Ounce (25 gram)
 Onion1 , peeled and sliced
 Lean pork1⁄2 Pound, finely diced (225 gram)
 Flour1 Ounce (25 gram)
 Milk15 Milliliter (1 tablespoon)
 Lemon1⁄2 (use finely grated rind and juice)
 Sultanas15 Milliliter (1 tablespoon)
 Salt To Taste
 Black pepper To Taste
 Basic shortcrust pastry dough1 (made with 225 gram / 1/2 pound flour)
 Egg/Milk1 , beaten (for glaze)

Nutrition Facts

Serving size

Calories 293 Calories from Fat 147

% Daily Value*

Total Fat 16 g25.2%

Saturated Fat 6.1 g30.6%

Trans Fat 0 g

Cholesterol 65.7 mg

Sodium 237.3 mg9.9%

Total Carbohydrates 26 g8.6%

Dietary Fiber 1.5 g6%

Sugars 2.7 g

Protein 11 g21.5%

Vitamin A 1% Vitamin C 9.8%

Calcium 2.4% Iron 7.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat oven to (200°C/400°F or Gas Mark 6).

MAKING
2. In a pan, melt the lard and fry the onion and pork until the pork is browned on all sides.
3. Add the flour and stir well.
4. Stir adding the milk, lemon rind and juice, sultanas (seedless white raisins) until the mixture thickens.
5. Add salt and pepper to taste.
6. On a floured surface, roll out the dough divide into 4 equal portions and roll each into a 15 cm/6 inch round.
7. Divide the pork mixture between the rounds of dough, mounding it in the centre.
8. Moisten the edges with water, fold in half and press and pinch the edges firmly together with the join on the top.
9. If you wish to freeze open (flash) freeze until firm, then wrap in foil. Seal, label and return to freezer.

SERVING
10. To serve the frozen dish, remove wrappings and place on a baking sheet.
11. Brush the dough with egg or milk and bake from frozen in a preheated moderately hot oven for 35 to 40 minutes or until heated through.
12. Cover with foil if the pastry becomes too brown.
Quantcast