The trick to making this hearty meal-of-a-pie is cooking the long grain rice in tomato juice and beef broth. When all the liquids are absorbed, peas and sliced carrots are stirred in, and the rice filling is arranged in a puff pastry shell with a lattice
INGREDIENTS (for 8 servings):
- 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
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.