Pork Pocket Pasties Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Bulk pork sausage1 Pound
 Frozen hash browns2 Cup (32 tbs), thawed
 Carrot1 Large, finely diced
 Chopped onion1⁄4 Cup (4 tbs)
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Shredded monterey jack cheese6 Ounce (1 1/2 Cups)
 Pita breads4 , 6 inch sized, halved
 Butter/Margarine1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2884 Calories from Fat 1620

% Daily Value*

Total Fat 182 g279.8%

Saturated Fat 85.1 g425.3%

Trans Fat 0 g

Cholesterol 604.1 mg

Sodium 5519.5 mg230%

Total Carbohydrates 188 g62.7%

Dietary Fiber 15.5 g62.1%

Sugars 11.2 g

Protein 124 g248.6%

Vitamin A 307.3% Vitamin C 75.6%

Calcium 161.7% Iron 61.3%

*Based on a 2000 Calorie diet

Directions

In a skillet, cook sausage until no longer pink; drain.
Add hash browns, carrot, onion, salt and pepper.
Cook until vegetables are tender, stirring occasionally.
Remove from the heat; stir in cheese.
Spoon into pitas.
Place on an ungreased baking sheet; brush outside of pitas with butter.
Bake at 400° for 4-5 minutes or until heated through.
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