Rice Pie
Yield
1 piePrep
10 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
tomato juice
|
|
| 1 | cup |
beef stock
|
|
| ¼ | cup |
butter
|
|
| 1 | x |
salt
|
*
|
| 1 | cup |
long grain rice
|
|
| 1 | can |
green peas
drained |
*
|
| 1 | can |
carrots
sliced |
*
|
| 1 | each |
egg yolks
beaten |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
tomato juice
|
|
| 237 | ml |
beef stock
|
|
| 59 | ml |
butter
|
|
| 1 | x |
salt
|
*
|
| 237 | ml |
long grain rice
|
|
| 1 | can |
green peas
drained |
*
|
| 1 | can |
carrots
sliced |
*
|
| 1 | each |
egg yolks
beaten |
*
|
Directions
Combine tomato juice, broth, butter and salt in large saucepan.
Bring to full boil.
Add rice, cover and cook until liquid is absorbed, about 15 minutes.
Stir in peas and carrots.
Line 9 inch pie plate or other flat dish with 1 pastry sheet.
Trim and flute edges.
Cut remaining dough into ½ inch strips and place in crisscross pattern over rice.
Trim and flute edges. Brush pastry with egg yolk.
Bake at 350℉ (180℃). 20 minutes.
