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1 servings
Ingredients:
2 cups fresh squeezed tomato juice1 cup beef broth1/4 cup butter salt to taste1 cup long-grain white rice1 cup drained canned peas1 (15 ounce) can carrots, drained1 (17.5 ounce) package frozen puff pastry, thawed1 egg yolk, beaten
Instructions:
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.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.Bake at 350 degrees F ( 175 degrees C) for 20 minutes.
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