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Rice Pie


"This is a hearty dinner pie."
Original recipe yield: 1 - 9 inch pie.
Servings:
8

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.