Porky Pockets Rsc Recipes

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PORK POCKET PASTIES



Pork Pocket Pasties image

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.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 310 calories, Fat 19g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 675mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

HIDDEN VALLEY RANCH: POTATO CHOWDER IN A POCKET #RSC



Hidden Valley Ranch: Potato Chowder in a Pocket #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This recipe reminds me of eating chowder bowls on rainy days with my mom. What I love about this recipe is that it's portable!

Provided by kitchenofgoodandevil

Categories     Weeknight

Time 1h15m

Yield 4-8 pockets, 4-6 serving(s)

Number Of Ingredients 11

5 large red potatoes (cleaned and quartered)
1/2 cup plain Greek yogurt
1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
1/2 cup water (just enough to mash potatoes) or 1/2 cup milk (just enough to mash potatoes)
3 ounces brie cheese or 1/2 cup shredded mozzarella cheese
3/4 cup medium frozen shrimp, chopped (use the fully cooked variety )
3/4 cup frozen corn
1 loaf frozen bread dough, thawed according to directions
flour, for rolling out pizza dough
1 tablespoon olive oil
Hidden Valley® Original Ranch® Dressing, for dipping

Steps:

  • In a large pot put potatoes and enough water to cover them on the stove over medium to high heat. Cook until potatoes are tender. Drain.
  • To potatoes add yogurt, Hidden Valley Ranch mix, and milk or water. Beat until mashed.
  • Add corn, cheese, and shrimp. Blend together.
  • Cut dough into fourths. Roll out each fourth using a little bit of flour, so it doesn't stick.
  • Put about ½ cup to ¾ of filling into each fourth. I like to add a slice of Brie for good measure! Fold the dough over and crimp the edges.
  • Place "pockets" on a baking sheet lined with foil and sprayed with cooking spray.
  • Brush olive oil onto each pocket.
  • Bake at 350° for 30-35minutes.

Nutrition Facts : Calories 478.3, Fat 10.4, SaturatedFat 4.4, Cholesterol 21.3, Sodium 219.8, Carbohydrate 86.3, Fiber 9.3, Sugar 6, Protein 15

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