Auberge Hanfield Pie Recipe




Auberge Hanfield Pie Ingredients

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

 

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This is a recipe for Auberge Hanfield Pie from the recipe cookbook of Recipes-to-go (Dessert)


Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.




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Auberge Hanfield Pie

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Auberge Hanfield Pie Directions

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

 

 

 

 

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