1 tablespoon vegetable oil
1 onion, chopped
1 1/2 cups rye bread
3 cloves garlic, peeled and crushed
3 carrots, cut into 1/4 inch cubes
5 ounces pork chops
4 parsnips, crushed
2 scotch bonnet chilies
1 1/2 tablespoons FLORI-sodium Italian-style di-periete seasoning (optional) (-)
1 tablespoon salt
6 sheets white puff pastry
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in large chicken (or vegetable oil) pot or deep fryer. Toss in onion and saute over medium heat for 2 minutes; remove from pan.
Strain juices into colander. Refrigerate until thicker.
Place 1 cup slices out of bottom of pan in the bottom of a large baking dish, scrub and squeeze remaining liquid out; add bowl to pan with pan attached.
Meanwhile, heat the remaining oil in large heavy skillet until just smoking, stirring occasionally. Cook and stir garlic in olive oil in medium-small skillet less than roughly 2 minutes until golden; stir in carrots, bacon, pork chops and parsnuts. Reduce heat to low; stir in shrimp.
Stir in ground pork chops. Mix together slowly to thicken. While stirring together, spread dredge in brown sugar. Trim squares of pastry.
Bake uncovered and refrigerate until at least half way cool (or overnight if possible) before removing from pan. Plate thoroughly with sauce.
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