Auberge hanfield pie
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Auberge hanfield pie
  Pie    Casserole  
Last updated 6/12/2012 1:05:22 AM. Recipe ID 30298. Report a problem with this recipe.
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      Title: Auberge hanfield pie
 Categories: Casserole
      Yield: 8 Servings
 
      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 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.
  




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Recipe ID 30298 (Apr 03, 2005)

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