Pasty

Pasty
Yield: 4-6 pasties

Crust:
4 c. Flour
1/4 pound lard or shortening
2 tsp salt
1 3/4 c. ice water

Combine the flour, salt, and lard together with pastry blender till pea size. Slowly add enough water to combine; don't over work it. Wrap in plastic wrap and let sit at least 15 mins.

Filling:
1 pound pork steak, cubed
1 pound round steak, cubed
1 lg onion chopped
1 small rutabaga, cubed
3-4 carrots sliced
3-4 potatoes cubed
garlic powder
Lawry's seasoned salt
onion powder
pepper
parsley flakes.

Preheat oven to 375 F. Roll out dough, fill and put a pad of butter on top of filling before folding and crimping edges. Brush with a milk and egg wash and make a vent hole with slit of a knife. Line your cookie sheet with parchment paper for easy clean up, bake for 1 hour.

Sweet and Sour Pork

photo source: Heinz

Sweet and Sour Pork
Yield: 4-6 servings

2 lbs. pork chops
1 onion, diced
1 can pineapple chunks, reserve juice
1/4 cup vinegar
1/4 cup apple juice
1/2 cup brown sugar
4 tablespoons soy sauce
1 teaspoon chinese five spice
3 tablespoons cornstarch
1 cup water (or apple juice)
1 can water chestnuts
1 green bell pepper
salt and pepper, to taste

In a dutch oven or large skillet, brown the pork chops. Add onions, juice from the pineapple, vinegar, apple juice, soy sauce, sugar, chinese five spice, salt and pepper.

Cover pan and simmer for 1 hour or until pork chops are tender.

Cut pork chops into bite size pieces and set aside.

Combine cornstarch and water (or more apple juice), then stir into pan; add water chestnuts, bell pepper, and chunks of pineapple. Bring to a boil and cook until sauce has thickened to desired consistency. Add pork and cook until heated through.

Serve over white or brown rice.