Auberge Hanfield Pie Recipe
Servings: 8
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 3 c. Potatoes, peeled and finely diced
- 2 c. Onions, peeled and finely diced
- 1 c. Broccoli stems, peeled and finely diced
- 1 tsp Chopped garlic
- 1/2 tsp Cinnamon
- 1 tsp Allspice
- 1/2 tsp Black pepper
- 1/2 tsp Sea salt
- 2 c. Soysage
- 2 c. Tofu, hard or possibly extra hard, crushed by hand Whole wheat pie dough for two double crusted pies
- 1/4 c. Barley malt syrup
Directions
- Heat the oil in a large frying pan. Saute/fry th epotatoes, onions, broccoli and garlic for a few min. Add in the seasonings and continue cooking for a few min, stirring constantly.Finally, add in the soysage and tofu and cook till the mix is warm, stirring constantly.
- Roll out half of the dough and prepare the bottom crust for each of two small pies. Put 3 c. 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 possibly till th etop crusts are browned. When the pie has baked for about 30 min, you can glaze the top crust with amixture of 1/4 c. 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 in a bread crumb topping to the pie instead of a top crust. Prepare the topping by lightly mixing 1/2 c. whole wheat bread crumbs and 1/4 c. oil. Sprinkle it over the pie filling and bake the pie acording to the recipe.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 8 servings | |
| Calories 118 | |
| Calories from Fat 45 | 38% |
| Total Fat 5.1g | 6% |
| Saturated Fat 0.75g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 173mg | 7% |
| Potassium 373mg | 11% |
| Total Carbs 13.1g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.73g | 2% |
| Protein 5.58g | 9% |
