Pork Pocket Pasties Recipe

5 1 1
Pork Pocket Pasties Recipe
Pork Pocket Pasties Recipe photo by Taste of Home
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Pork Pocket Pasties Recipe

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5 1 1
Publisher Photo
I'm in my 70's and have spent many happy hours in the kitchen. I most often cook from scratch, but I can't resist these delectable pasties that call for frozen has browns.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound bulk pork sausage
  • 2 cups frozen hash browns, thawed
  • 1 large carrot, finely chopped
  • 1/4 cup chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups shredded Monterey Jack cheese
  • 4 pita breads (6 inches), halved
  • 1 tablespoon butter

Directions

Crumble sausage into a large skillet; cook over medium heat until no longer pink; drain. Add the 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. Yield: 8 servings.
Originally published as Pork Pocket Pasties in Country Pork 1996, p29

Nutritional Facts

1 each: 310 calories, 19g fat (9g saturated fat), 43mg cholesterol, 675mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 13g protein.

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  • 1 pound bulk pork sausage
  • 2 cups frozen hash browns, thawed
  • 1 large carrot, finely chopped
  • 1/4 cup chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups shredded Monterey Jack cheese
  • 4 pita breads (6 inches), halved
  • 1 tablespoon butter
  1. Crumble sausage into a large skillet; cook over medium heat until no longer pink; drain. Add the hash browns, carrot, onion, salt and pepper. Cook until vegetables are tender, stirring occasionally. Remove from the heat; stir in cheese. Spoon into pitas.
  2. Place on an ungreased baking sheet; brush outside of pitas with butter. Bake at 400° for 4-5 minutes or until heated through. Yield: 8 servings.
Originally published as Pork Pocket Pasties in Country Pork 1996, p29

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greatmom4girls User ID: 5619118 48452
Reviewed Jan. 29, 2013

"Delicious! I will make in a pie crust next time, but that is just because I LOVE pie crusts! :) Very easy, very good, yum!"

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