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Ingredientes
- 1Â 1/2 c. All-purpose flour
- 1/2 tsp Salt
- 6 Tbsp. Margarine
- 1/2 c. Plain low-fat yogurt
- Â Â FILLING
- 2 tsp Vegetable oil
- 1/2 c. Disce onion
- 2 x Garlic cloves, chopped
- 1 lb Cooked grnd pork, crumbled
- 12 ounce Peeled cooked potatoes, mashed
- 1 tsp Salt
- 1/2 tsp Sage leaves, crumbled
- 1/2 tsp Grnd nutmeg
- 1/4 tsp Pepper
- Â Â GLAZE
- 1 x Egg, beaten
Direcciones
- PASTRY
- PASTRY: In mixing bowl combine flour and salt; with pastry blender, or possibly two knives, cut in margarine till mix resembles coarse meal. Add in yogurt and mix thoroughly. Form dough into 2 equal balls; wrap in plastic wrap and chill for at least 1 hour.
- FILLING: In small nonstick skillet heat oil over medium-high heat; add in onion and garlic and cook, stirring frequently, till onion is golden brown.
- Transfer to large bowl and add in remaining ingredients for filling; stir to combine.
- PREPARE PIE: Preheat oven to 425. Roll each ball of dough between 2 sheets of wax paper, forming two 9-inch circles; fit one circle into an 8 inch pie pan and add in filling. Place second circle over filling and fold edges under. If you like, flute edges. Gently pierce dough to allow steam to escape; brush pastry with beaten egg and bake till top crust is golden, 25 to 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 8 servings | |
| Calories 393 | |
| Calories from Fat 218 | 55% |
| Total Fat 24.47g | 31% |
| Saturated Fat 7.11g | 28% |
| Trans Fat 1.59g | |
| Cholesterol 70mg | 23% |
| Sodium 610mg | 25% |
| Potassium 367mg | 10% |
| Total Carbs 28.58g | 8% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.14g | 2% |
| Protein 14.28g | 23% |
