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AUBERGE HANFIELD PIE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Olive oil
3 c Potatoes -- peeled and finely
-diced
2 c Onions -- peeled and finely
-diced
1 c Broccoli stems -- peeled and
-finely diced
1 t Minced garlic
1/2 ts Cinnamon
1 t Allspice
1/2 ts Black pepper
1/2 ts Sea salt
2 c Soysage
2 c Tofu, firm or extra firm
-crushed by hand
Whole wheat pie dough for
-two double crusted pies
1/4 c Barley malt syrup
Heat the oil in a large frying pan. Saute th
epotatoes, onions, broccoli and garlic for a few
minutes. Add the seasonings and continue cooking for a
few minutes, stirring constantly.Finally, add the
soysage and tofu and cook until the mixture is hot,
stirring constantly.
Roll out half of the dough and prepare the bottom
crust for each of two small pies. Put 3 cups of
filling in each pie pan. Roll out the top crusts and
place them over the pies. Seal the edges of the top
and bottom crusts, wetting the edges first with water.
Bake in apreheated oven at 400 degrees for 40 mintues
or until th etop crusts are browned. When the pie has
baked for about 30 minutes, you can glaze the top
crust with amixture of 1/4 cup barley malt syrup and 2
tbs water. Just lightly glaze the crust and return the
pie to the oven. The glaze will make the crust shiny
and brown.
Variation: You may prefer to add a bread crumb
topping to the pie instead of a top crust. Prepare the
topping by lightly mixing 1/2 cup whole wheat bread
crumbs and 1/4 cup oil. Sprinkle it over the pie
filling and bake the pie acording to the recipe.
Source: Friendly Foods by Bro. Ron Pickarski/MM by
DEEANNE
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