'Just wanted to share my method:
1 lb cooked pork loin
1 cup cooked onions
1 1/2 cups leftover potatoes
salt, pepper, parsley
2 cans refrigerated biscuit dough
I had some leftover pork in the refrigerator (had been seasoned with garlic and rosemary when cooked it) and so I didn't start with raw, as directions said. Me? Follow instructions?
I chopped the pork and combined it with some caramelized onions that I made over the weekend. Then added some leftover potatoes, diced, and set it aside.
I didn't feel like using the puff pastry that I had because I didn't know how these things would turn out, so I grabbed a couple of cans of refrigerated Pillsbury "grands" that I had, and separated the rounds, took 2 of them, and flattened them into a 4-inch round. Spread the pork mixture into one side of each round, and baked them on a parchment-lined baking sheet for 27 minutes. I had no recipe, so i had to keep guessing when they'd be done, but 27 was it.
Since I had some meat mixture leftover, I tried making some with pie crust that I had, and made some with just onion, too.
They turned out very good! I had one for lunch, and am hoping I can reheat them to serve tonight for dinner
I read that they originated in the UK for miners to take into the mines for a quick, hearty lunch, so it's fitting because I'm half-Welsh and half-English, and my grandmother's family was from Cornwall, the county where the passties originated!
1 lb cooked pork loin
1 cup cooked onions
1 1/2 cups leftover potatoes
salt, pepper, parsley
2 cans refrigerated biscuit dough
I had some leftover pork in the refrigerator (had been seasoned with garlic and rosemary when cooked it) and so I didn't start with raw, as directions said. Me? Follow instructions?
I chopped the pork and combined it with some caramelized onions that I made over the weekend. Then added some leftover potatoes, diced, and set it aside.
I didn't feel like using the puff pastry that I had because I didn't know how these things would turn out, so I grabbed a couple of cans of refrigerated Pillsbury "grands" that I had, and separated the rounds, took 2 of them, and flattened them into a 4-inch round. Spread the pork mixture into one side of each round, and baked them on a parchment-lined baking sheet for 27 minutes. I had no recipe, so i had to keep guessing when they'd be done, but 27 was it.
Since I had some meat mixture leftover, I tried making some with pie crust that I had, and made some with just onion, too.
They turned out very good! I had one for lunch, and am hoping I can reheat them to serve tonight for dinner
I read that they originated in the UK for miners to take into the mines for a quick, hearty lunch, so it's fitting because I'm half-Welsh and half-English, and my grandmother's family was from Cornwall, the county where the passties originated!
)