Pork Pocket Pasties Recipe
Ingredients
| 1 pound bulk pork sausage | ||
| Hash browns | 2 Cup (16 tbs), frozen | |
| Carrot | 1 Large, finley diced | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Shredded monterey jack cheese | 1/2 Cup (16 tbs) | |
| 4 pita breads (6 inches), halved | ||
| Butter/Margarine | 1 Tablespoon | |
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.
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.
Chef
