Directions:
- In a saucepan, cook carrots and onion in water until tender; drain. Add the pork, soup, parsley, salt, savory and garlic powder. Transfer to a greased 9-in. pie plate.
- On a lightly floured surface, roll out pastry into 10-in. circle; place over pork mixture. Cut slits in top; flute edges. Sprinkle with Parmesan cheese. Bake at 425° for 18-20 minutes or until golden brown. Let stand for 5 minutes before cutting. Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 609.95 Kcal (2554 kJ) | ||
| Calories from fat | 364.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.55g | 62% | |
|---|---|---|---|
| Cholesterol | 113.08mg | 38% | |
| Sodium | 544.33mg | 23% | |
| Potassium | 600.76mg | 13% | |
| Total Carbs | 25.76g | 9% | |
| Sugars | 2.33g | 9% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 34.77g | 70% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.9mg | 16% | |
| Calcium | 65.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 253.75 Kcal (1062 kJ) | ||
| Calories from fat | 151.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.87g | 62% | |
|---|---|---|---|
| Cholesterol | 47.04mg | 38% | |
| Sodium | 226.45mg | 23% | |
| Potassium | 249.93mg | 13% | |
| Total Carbs | 10.72g | 9% | |
| Sugars | 0.97g | 9% | |
| Dietary Fiber | 1.2g | 12% | |
| Protein | 14.47g | 70% | |
| Vitamin C | 2.8mg | 11% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1.2mg | 16% | |
| Calcium | 27.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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