Rice Pie Chef John Recipes

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Rice Pie

"This is a hearty dinner pie."

Ingredients :

• 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

Instructions :

Prep :	Cook : 8M	Ready in :

• 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.

Notes :

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