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Name: Auberge Hanfield Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 c Broccoli stems; peeled and; 1/2 ts Black pepper; Whole wheat pie dough for; 2 tb olive oil; 1/2 ts Cinnamon; 2 c Soysage; 2 c Onions; peeled and finely; 2 c Tofu; firm or extra firm,; 3 c Potatoes; peeled and finely; 1 ts Allspice; 1/4 c Barley malt syrup; 1/2 ts Sea salt; 1 ts Garlic minced

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INGREDIENTS

1 c Broccoli stems; peeled and
1/2 ts Black pepper
Whole wheat pie dough for
2 tb olive oil
1/2 ts Cinnamon
2 c Soysage
2 c Onions; peeled and finely
2 c Tofu; firm or extra firm,
3 c Potatoes; peeled and finely
1 ts Allspice
1/4 c Barley malt syrup
1/2 ts Sea salt
1 ts Garlic ; minced

Servings

INSTRUCTIONS

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: BobbieB1@aol.com MM-Recipes Digest V3 #175 From the MealMaster recipe list. Downloaded from G Internet, G Internet.

NOTES

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Auberge Hanfield Pie

1 c Broccoli stems; peeled and
1/2 ts Black pepper
 Whole wheat pie dough for
2 tb olive oil
1/2 ts Cinnamon
2 c Soysage
2 c Onions; peeled and finely
2 c Tofu; firm or extra firm,
3 c Potatoes; peeled and finely
1 ts Allspice
1/4 c Barley malt syrup
1/2 ts Sea salt
1 ts Garlic minced

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: BobbieB1@aol.com    MM-Recipes Digest V3 #175    From the MealMaster recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (9g)
Recipe Makes: 8 Servings

Calories: 32
Calories from Fat: 8 (25%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 111.8mg		4 %
Potassium 29mg		1 %
Total Carbohydrate 5.6g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 5.3g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 32

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