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1 1/2 lbs boneless loin pork chops, cut in 1/4-inch cubes
1 package (15 oz.) refrigerated all-ready pie crust
2 cups diced potatoes, cut in 1/4-inch cubes
2 cups diced rutabaga, cut in 1/4-inch cubes
3/4 cup coarsely chopped onion
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Heat oven to 400 degrees F.
Place pork, potatoes, rutabaga, onions, salt and pepper in large bowl; mix well.
Unfold pie crusts; press out as directed on package.
Place half of pork mixture on each pie crust. Brush milk around edges of pie crusts. Fold over. Press edges together with fork tines; slash top crusts.
Place turnovers on large ungreased cookie sheet.
Bake at 400 degrees F for 40-45 minutes or until dark golden brown.
Cut into wedges.
Named after Cornwall, England, these savory turnovers of meat and potatoes were a common lunch of Cornwall's tin miners. These oversized English-style turnovers hit the hungry spot and are perfect for tailgates, picnics, or a casual dinner. Accompany with cole slaw, chips and brownies.
Calories 560 calories; Protein 33 grams; Fat 26 grams; Sodium 1410 milligrams; Cholesterol 90 milligrams; Saturated Fat 2 grams; Carbohydrates 50 grams; Fiber 2 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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