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Ingredients

2 cups fresh squeezed tomato juice 1 cup beef broth ¼ 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

Nutrition Info

515.3 calories carbohydrate: 53.4 g cholesterol: 40.9 mg fat: 30 g fiber: 2.9 g protein: 8.5 g saturatedFat: 9.9 g servingSize: - sodium: 368.7 mg sugar: 4.4 g transFat: : - unsaturatedFat: : -

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.

1 9-inch pie

This is a hearty dinner pie.