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Nutri-Data . . . Renewed Interest in Meat Pies : For Thanksgiving, You Can Find Plenty of New Uses for Excess Bread Mixes

November 21, 1985|TONI TIPTON

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

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