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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a hearty dinner pie. Ingredients:
2 cups fresh squeezed tomato juice |
1 cup beef broth |
1/4 cup butter |
salt to taste |
1 cup long-grain white rice |
1 cup drained canned peas |
1 (15 ounce) can carrots, drained |
1 (17.5 ounce) package frozen puff pastry, thawed |
1 egg yolk, beaten |
Directions:
1. Combine tomato juice, broth, butter or margarine, and salt in a large saucepan. Bring to full boil. Add rice, and cover. Reduce heat to simmer. Cook until liquid is absorbed, about 15 minutes. Stir in peas and carrots.
2. Line 9 inch pie plate with 1 pastry sheet. Trim and flute edges. Spread rice mixture into shell. Cut remaining dough into 1/2 inch strips, and place in a crisscross pattern over rice. Trim and flute edges. Brush pastry with egg yolk.
3. Bake at 350 degrees F ( 175 degrees C) for 20 minutes.
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