Divide pie dough into 6 disks. Chill for 30 minutes or up to 2 days.
Preheat oven to 375?.
Combine beeg, pork, rutabaga, onion, and carrots. Add salt, pepper, rosemary, parsley and sour cream and mix with hands until well combined.
On a lightly floured surface, roll out each piece of dough until it is 3/8 inch thick, about 8 inch diameter. Divide the filling among the 6 rounds of dough. Flip the top half over the filling, making a half-moon shape. Lightly press to form the dough over the filling and pinch the edges. Transfer to a baking sheet.
Whisk together the egg and 2 tablespoons water and lightly brush the egg wash over th epasties. Bake until golden brown, about 45 minutes. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1527g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 201 (24%)|
|Amt Per Serving||% DV|
|Total Fat 22.4g||30 %|
|Saturated Fat 8.7g||43 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 115.7mg||36 %|
|Sodium 379.5mg||13 %|
|Potassium 2501.2mg||66 %|
|Total Carbohydrate 130.7g||38 %|
|Dietary Fiber 24.4g||98 %|
|Sugars, other 106.3g|
|Protein 37g||53 %|
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: 840
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