Hawaiian Curried Pork
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Finely chopped onion||2 Tablespoon|
|Finely chopped green bell pepper||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Curry powder||1 Teaspoon|
|Chicken broth||1 Cup (16 tbs)|
|Maple syrup||1⁄2 Cup (8 tbs)|
|Crushed pineapple can||16 Ounce|
|Diced cooked pork||2 Cup (32 tbs)|
|Frozen puff pastry||10 Ounce|
Saute until tender in 2 tablesoons butter or margarine, 1/4 cup finely chopped celery, 2 tablespoons each finely chopped onion and finely chopped green pepper, 1 whole garlic clove and 1/2 to 1 teaspoon curry powder.
Remove and discard garlic.
To vegetables add 1 cup chicken broth and 1/2 cup maple blended syrup.
Blend 2 tablespoons cornstarch with juice reserved from 1 (16-oz.) can crushed pineapple, well drained.
Add to hot mixture and cook, stirring constantly, until sauce is thickened and clear.
Add 2 cups diced, cooked pork and crushed pineapple, well drained.
Simmer 10 minutes or until meat is heated through.
Meanwhile, prepare 1 (10-oz.) pkg. frozen puff pastry shells according to directions.
Spoon pork mixture into hot puff pastry shells and serve at once.