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| Rice Pie |
Ingredients
1 pocket puff pastry sheets
1 c lamb broth
1/4 c butter
1 c long-grain rice
2 c fresh squeezed tomato juice
1 cn green peas (drained)
1 egg yolk (beaten)
1 cn sliced carrots (drained)
salt
Cooking Instructions
Blend the tomato juice, broth, butter and salt in large saucepan. Bring to full boil. Add rice, cover and cook until liquid is absorbed, almost fifteen minutes. Stir in peas and carrots. Line 9" pie plate with one pastry sheet. Trim and flute edges. Cut remaining dough into 1/2" strips and place in crisscross pattern over rice. Trim and flute edges. Brush pastry with egg yolk. Bake at 175 degree for twenty minutes.
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