Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds boneless loin pork chops, cut in

  2. 1/4 inch cubes 1 (15-ounce) package refrigerated pie crust

  3. 2 cups diced potatoes

  4. 2 cups diced rutabaga

  5. 3/4 cup coarsely chopped onion

  6. 1 1/2 teaspoons salt

  7. 1/2 teaspoon ground black pepper Milk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. In a large bowl, combine pork, potatoes, rutabaga, onions, salt and pepper.

  2. 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 to seal; cut slits in top crusts to let steam escape. Place turnovers on an ungreased baking sheet. Bake at about 40 minutes or until golden brown. Cut into wedges.


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