2 tbsp olive oil
3 cup potatoes, peeled and finely diced
2 cup onions, peeled and finely diced
1 cup broccoli stems, peeled and finely diced
1 tsp minced garlic
1/2 tsp cinnamon
1 tsp allspice
1/2 tsp black pepper
1/2 tsp sea salt
2 cup soysage
2 cup tofu, firm or extra firm, crushed by hand
1 whole wheat pie dough for two doubl, e crusted pies
1/4 cup barley malt syrup
A Recipe for
Auberge Hanfield Pie
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
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This Recipe for Auberge Hanfield Pie is one of thousands in the Recipes-to-go Dessert Cookbook.
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This is a recipe for Auberge Hanfield Pie from the recipe cookbook of Recipes-to-go (Dessert)
Food Tip |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
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| Robert Frost |
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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
Serves: 8
Auberge Hanfield Pie Recipe brought to you by Recipes To-Go