Nutri-Data . . . Renewed Interest in Meat Pies : For Thanksgiving, You Can Find Plenty of New Uses for Excess Bread Mixes
Frozen bread dough, refrigerated dinner rolls and biscuits and prepared bread mixes have renewed interest in meat pies. With the new ease of preparation, they make a delightful alternative to weekend lunch menus of soup, salad or sandwiches and especially after the big Thanksgiving Day turkey dinner when light eating is welcome. They also can add a new look and taste to your Thanksgiving Day dinner as side dishes.
The petite bundles of meat and vegetables cradled in a flaky pastry crust are keeping up with the fitness game too; they’re stuffed with chicken, fish and lamb as alternatives to the traditional beef stuffing. (Of course, included is an original beef recipe for comparison.)
All that’s needed to round out the menu is a side dish of steamed vegetables, milk, and a fresh fruit salad with a dollop of yogurt, which makes a nice dessert offering. These pockets of meat are also well-suited to make-ahead preparation, making them ideal for brown-baggers, who can quickly reheat them in the microwave.
Lamb Pastries for Two feature a patty of lamb and a savory mixture of mushrooms, green onions and a touch of garlic in a flaky crust made with refrigerated crescent dinner rolls. The recipe calls for the small, 4-ounce can, which provides just enough dough to make two meal-sized pastries. A quick-to-make topping of sour cream, flavored with dill and capers, makes a tasty garnish.
An Easy Version
Crescent Calzone for Two is an easy version of the traditional stuffed pizza. Ground pork sausage is combined with tomato paste, onion, garlic, ricotta and shredded mozzarella cheese for a robust meal in itself. Serve with raw vegetables and fresh fruit for dessert for a well-rounded meal.
Canned vegetables, ground lamb, cheese and aromatic spices are stuffed in unusual crescent-shaped pastry in Casbah Triangles. To serve as a main course, layer ingredients inside a large, triangular pocket, seal and brown. Serve hot with a green salad. To make appetizer-size servings, combine ground lamb, cheese and spice before stuffing in dough. Then cut the pastries into quarters, crimp the edges, glaze and bake until golden. But those on sodium restricted diets might want to substitute cooked and drained frozen vegetables for the canned variety, which causes the sodium level to soar.
Haddock Wellington With Vegetable Sauce, Oriental Chicken Buns and Miniature Meat Pies, a traditional version with pastry from scratch and beef cubes, round out the selection.
LAMB PASTRIES FOR TWO
2 (4-ounce) ground lamb patties
1/4 cup sliced mushrooms
1 1/2 teaspoons sliced green onions
1 clove garlic, minced
Dash black pepper
1 (4-ounce) can refrigerated crescent dinner rolls
1/4 cup sour cream
1 1/2 teaspoons capers
1/8 teaspoon dill
Cook patties over medium-high heat 3 minutes. Turn patties and cook 3 to 4 minutes longer. Remove from skillet and drain on paper towels. In same skillet, saute mushrooms, onions, garlic and pepper until onions are tender-crisp.
Separate dough into 2 rectangles. Firmly press perforations to seal. Place dough on ungreased baking sheet. Press or roll to form 2 (5x5-inch) squares. Spoon mushroom mixture evenly onto center of each square. Place lamb patty on top of mushroom mixture. Bring corners of dough to center of patty. Fold corners back 1 inch from center. Pinch edges to seal. Secure each corner with wood pick.
Bake at 350 degrees 20 to 25 minutes or until golden brown. Remove wood picks. Combine sour cream, capers and dill in small bowl and serve over pastries. Makes 2 servings.
PER SERVING: 410 calories; 27 gm protein; 24 gm carbohydrate; 23 gm fat; 560 mg sodium; 580 mg potassium.
USRDA
Protein 40% Riboflavin 30% Vitamin A 04% Niacin 40% Vitamin C 00% Calcium 06% Thiamine 25% Iron 20% CRESCENT CALZONE FOR TWO
1/2 pound bulk Italian sausage
5 tablespoons tomato paste
1/4 cup chopped onion
1 clove garlic, minced
1/4 cup ricotta cheese
1 egg, separated
1/4 teaspoon parsley flakes
1 (4-ounce) can refrigerated crescent dinner rolls
1/4 cup chopped green pepper
2 tablespoons shredded mozzarella cheese
Brown sausage in skillet and drain. Add tomato paste, onion and garlic. Cook over low heat 5 minutes. Cool.
Combine ricotta, egg yolk and parsley flakes in small bowl and set aside. Unroll dough into 2 rectangles. Firmly press perforations to seal. Place 1 rectangle on ungreased baking sheet. Press or roll to form 7x4-inch rectangle. Spoon cooled meat mixture onto dough to within 1/2 inch of edges. Spread ricotta cheese mixture over meat mixture, top with green pepper. Sprinkle with mozzarella cheese.
On wax paper, press or roll remaining dough to form 7x4-inch rectangle. Place over filling. Press edge with fork to flute and seal. Brush with slightly beaten egg white and bake at 375 degrees 15 to 20 minutes or until golden. Makes 2 servings.
PER SERVING: 520 calories; 24 gm protein; 36 gm carbohydrate; 31 gm fat; 1,380 mg sodium; 810 mg potassium.
USRDA
Protein 40% Riboflavin 25% Vitamin A 35% Niacin 25% Vitamin C 70% Calcium 20% Thiamine 40% Iron 25% ORIENTAL CHICKEN BUNS
2 tablespoons sugar
1 to 1 1/2 teaspoons finely grated ginger root
1 clove garlic, minced
2 tablespoons soy sauce
2 whole chicken breasts, boned and cut into 1/2-inch cubes
2 teaspoons cornstarch
1 tablespoon water
1/3 cup finely chopped water chestnuts
1 green onion, chopped
1 (10-ounce) can refrigerated flaky biscuits
2 tablespoons butter, melted
Sesame seeds
Combine sugar, ginger, garlic and soy sauce in medium skillet. Cook over medium heat until boiling. Add chicken. Cook 3 to 4 minutes or until chicken becomes opaque. Remove from heat. With slotted spoon, remove chicken from pan and drain well, reserving liquid. Combine cornstarch and water and stir into reserved ginger liquid. Return liquid to heat and bring to boil, stirring constantly. Cook until clear and thickened. Stir in chicken mixture, water chestnuts and green onion. Remove from heat and cool 10 minutes.
Separate dough into 10 biscuits. Press or roll each biscuit into 4-inch circle. Place 2 tablespoons chicken mixture in center of each piece of dough. Fold dough over chicken, covering completely. Seal well. Shape into balls. Place filled biscuits seam side down on ungreased baking sheet. Brush tops with butter and sprinkle with sesame seeds. Bake at 375 degrees 9 to 14 minutes or until golden brown. Remove from baking sheet immediately. Makes 5 servings.
PER SERVING: 320 calories; 18 gm protein; 34 gm carbohydrate; 13 gm fat; 1,098 mg sodium; 292 mg potassium.
USRDA
Protein 25% Riboflavin 10% Vitamin A 04% Niacin 35% Vitamin C 02% Calcium 02% Thiamine 10% Iron 10% CASBAH TRIANGLES
1 (16-ounce) can mixed vegetables
1 (16-ounce) can spinach
1 tablespoon oil
1/2 pound ground lamb
1 (8-ounce) can tomato sauce
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
3 (8-ounce) cans refrigerated crescent dinner rolls
1/2 cup shredded Cheddar cheese
1 egg yolk
1 teaspoon water
Drain vegetables and spinach thoroughly. Heat oil in skillet and cook lamb, stirring occasionally to break up meat, until browned. Add mixed vegetables, tomato sauce, garlic powder, cumin, coriander, ginger and cayenne pepper. Heat thoroughly.
Roll half of crescent rolls to stretch slightly. Place on baking sheet. Spoon meat mixture over rolled out dough. Top with spinach and cheese. Roll remaining crescent to fit top of filling. Pinch or press with fork to seal edges. Beat egg yolk with water and brush over triangles. Bake at 350 degrees 20 minutes. Makes 12 servings.
PER SERVING: 693 calories; 22 gm protein; 62 gm carbohydrate; 64 gm fat; 1,639 mg sodium; 500 mg potassium.
USRDA
Protein 34% Riboflavin 31% Vitamin A 167% Niacin 30% Vitamin C 31% Calcium 24% Thiamine 36% Iron 28% HADDOCK WELLINGTON WITH
VEGETABLE SAUCE
1 pound frozen haddock fillets, thawed
1/4 cup sour cream
2 tablespoons Dijon mustard
1/4 teaspoon dill weed
1 (8-ounce) package refrigerated crescent dinner rolls
1 1/4 cups water
1/4 teaspoon salt
1 cup frozen mixed vegetables
1 envelope gravy mix for chicken
Drain fish and pat dry with paper towels. Cut into 4 equal portions. Combine sour cream, 1 tablespoon mustard and dill weed. Unroll crescent rolls. Separate 2 triangles of dough along perforated edge and press diagonally cut edges together. Repeat, forming 4 rectangles.
Roll out each rectangle on floured surface to 6x6 inches. Place rounded tablespoon sour cream mixture on each square of dough. Cover each with one portion of fish. Wrap fish with dough, pinching edges to seal. Place, sealed edges down, on pizza pan or baking sheet sprayed with non-stick coating. Pierce each with fork to allow steam to escape. Bake in lower third of oven at 375 degrees 20 to 25 minutes or until golden brown.
Meanwhile, simmer vegetables in 1 1/4 cups salted water 5 to 10 minutes. Do not drain. Stir in 1 tablespoon mustard and gravy mix. Cook until thick. Serve hot gravy over Haddock Wellington. Makes 4 servings.
PER SERVING: 403 calories; 32 gm protein; 30 gm carbohydrate; 27 gm fat; 1,153 mg sodium; 563 mg potassium.
USRDA
Protein 47% Riboflavin 15% Vitamin A 47% Niacin 30% Vitamin C 06% Calcium 07% Thiamine 19% Iron 14% MINIATURE MEAT PIES
3 cups flour
1 1/2 teaspoons salt
1 1/4 cups shortening
2 egg yolks, lightly beaten
1/2 cup cold beer
Filling
Combine flour and salt in large bowl. Cut in shortening, using pastry blender or 2 knives until mixture resembles coarse meal. Add egg yolks and beer. Toss mixture lightly to form dough. Shape into ball. Wrap in foil or wax paper and chill. Divide pastry into 12 equal portions.
On lightly floured surface, roll each portion into circle about 1/8-inch thick. Divide filling among 12 portions of dough. Place filling in center. Fold dough over and seal edges. Cut vents in top of dough. Bake at 425 degrees 20 minutes or until crust is golden. Makes 12 servings.
Filling
3 1/2 pounds beef, cut into 3/4-inch cubes
2 tablespoons butter
1 tablespoon salt
1/4 teaspoon black pepper
2 1/3 cups beer
1 garlic clove, minced
1/2 teaspoon thyme, crushed
1 1/2 cups carrots, cut in 1-inch strips
2 cups sliced zucchini
3 small onions, cut into rings
3 tablespoons flour
Brown meat in butter in heavy saucepan or Dutch oven. Season with salt and pepper. Add 2 cups beer, garlic and thyme. Cover and simmer 1 hour. Add carrots and cook 15 minutes longer. Add zucchini and onions. Cook until meat and vegetables are just tender. Blend remaining 1/3 cup beer into flour until smooth. Gradually blend beer mixture into stew and cook, stirring until smooth and thick. Remove from heat.
PER SERVING: 756 calories; 30 gm protein; 36 gm carbohydrate; 51 gm fat; 965 mg sodium; 620 mg potassium.
USRDA
Protein 47% Riboflavin 26% Vitamin A 49% Niacin 43% Vitamin C 16% Calcium 06% Thiamine 26% Iron 30%