Auberge Hanfield Pie

  • on February 21, 2007
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Ingrients & Directions

2 tb Olive oil
3 c Potatoes; peeled and finely
2 c Onions; peeled and finely
1 c Broccoli stems; peeled and
-finely diced
1 ts Minced garlic
1/2 ts Cinnamon
1 ts 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.

8 Servings

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