Thoroughly mix all of the filling ingredients. After the dough has risen for 30 minutes, roll each ball as for a thick piecrust and cut them into 3-4 inch rounds. (Reroll the leftover pieces.) Place a tablespoon of filling on each round and spread it to within 1/2-inch of the edges. Pinch the edges closed to form a triangle, leaving a small hole in the center in order for the meat to cook. Place the triangles close together on a well-greased baking sheet.
Bake at 400 for about 20 minutes or until golden brown. These may be served with lemon wedges, which can be squeezed into the center opening.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 pie (41g) | ||
Recipe Makes: 20-25 pies | ||
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Calories: 83 | ||
Calories from Fat: 61 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 16.6mg | 5 % | |
Sodium 17.7mg | 1 % | |
Potassium 86.5mg | 2 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.4g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 83
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