See Also: Spanish Style Pork Pasties(recipes)
Spanish-Style Couscous(recipes)
Spanish Paella-Style Rice(recipes)
Spicy Spanish tapas-style scrambled eggs with chorizo and spinach, served with sangria(recipes)
Thai-Style Pork Kabobs(recipes)
Oriental-Style Ground Pork(recipes)
French-Style Pork Stew(recipes)
Pork & Peppers Mexican-Style(recipes)
Thai Pork Curry in the Burmese Style(recipes)
Chinese-style pork patties with chilli dip(recipes)

osteitis fibrosa (medicine) and Spanish Style Pork Pasties (recipes)


osteitis fibrosa (medicine)


osteitis fibrosa
<radiology> Secondary to hypocalcaemia and hyperphosphataemia followed by increased parathormone production, subperiosteal bone resorption, radial aspect of phalanges, distal clavicle, medial tibia plateau, medial humerus neck, distal ulna, phalangeal tufts, lamina dura of teeth, subchondral and subligamentous bone resorption, widening of symphysis pubis, SI joints, resorption of ischial tuberosity, spotty deossification of the skull (wooly, salt and pepper), metaphyseal fractures, slipped epiphyses, brown tumour and chondocalcinosis, more common in primary hyperparathyroidism see: renal osteodystrophy


Spanish Style Pork Pasties (recipes)






Serves 2



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



2 tbsp olive oil 1 onion, finely chopped 1 clove garlic, finely chopped 1 green pepper, deseeded and finely diced 55g/2oz chorizo, diced 225g/8oz minced pork 1 tsp chopped fresh thyme salt and freshly ground black pepper 100ml/3½fl oz dry sherry 1 tbsp chopped almonds 1 egg beaten for egg wash, optional 500g/1lb 2oz packet puff pastry



Method



1. Preheat the oven to 200C/400F/Gas 6 and grease a Baking sheet. 2. Heat the oil in a sauté pan and fry the onion, garlic and green pepper until soft. 3. Add the minced pork, chorizo, thyme, salt and pepper. Fry until the meat begins to colour. 4. Add the sherry and reduce the heat. Simmer until the meat is cooked and most of the liquid has evaporated. This will take approximately 10 minutes. Stir in the almonds. 5. Take off the heat and leave to cool. 6. On a well floured board roll out the pastry to 3mm/1/8 in. Using an up-turned saucer or tea plate size in diameter. 7. Place a spoonful of the filling in the centre of the pastry. Wet the edges and fold over the Other half of pastry to enclose the filling. Seal the edges with a fork. Brush with the egg wash. 8. Continue to use up the filling on the remaining pastry circles. 9. Place on the greased Baking sheet and bake for 15-20 minutes, until puffed and golden brown.