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Recipe Name: Auberge Hanfield Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

2 Tablespoon(s) Olive oil
3 Cup(s) Potatoes, peeled and finely
2 Cup(s) Onions, peeled and finely
1 Cup(s) Broccoli stems, peeled and
finely diced
1 Teaspoon(s) Minced garlic
1/2 Teaspoon(s) Cinnamon
1 Teaspoon(s) Allspice
1/2 Teaspoon(s) Black pepper
1/2 Teaspoon(s) Sea salt
2 Cup(s) Soysage
2 Cup(s) Tofu, firm or extra firm
crushed by hand
Whole wheat pie dough for
two double crusted pies
1/4 Cup(s) 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. Source: Friendly Foods by Bro. Ron
Pickarski/MM by DEEANNE Date: Sat, 22 Jun 1996 19:06:20 -0400 From: MM-Recipes Digest V3 #175 From the MealMaster recipe
list. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 181
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 100mg
Potassium: 809.7mg
Carbohydrates: 34.5g
Fiber: 4.6g
Sugar: 3g
Protein: 4.2g

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