Rice Pie

Ingredients

• Servings: 1
• 2 cups fresh squeezed tomato juice
• 1 cup beef broth
• 1/4 cup butter
• salt to taste
• 1 cup long-grain 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

Recipe

• 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.