Rice Pie

• 2 cups fresh squeezed tomato juice
• 1 cup beef broth
• 1/4 cup butter
• salt to taste
• 1 cup long-grain white rice
• 1 cup drained canned peas
• 1 (15 ounce) can carrots, drained
• 1 (17.5 ounce) package frozen puff pastry, thawed
• 1 egg yolk, beaten

1. Combine tomato juice, broth, butter or margarine, and salt in a large saucepan. Bring to full boil. Add rice, and cover. Reduce heat to simmer. Cook until liquid is absorbed, about 15 minutes. Stir in peas and carrots.
2. Line 9 inch pie plate with 1 pastry sheet. Trim and flute edges. Spread rice mixture into shell. Cut remaining dough into 1/2 inch strips, and place in a crisscross pattern over rice. Trim and flute edges. Brush pastry with egg yolk.
3. Bake at 350 degrees F ( 175 degrees C) for 20 minutes.

fresh squeezed tomato juice, beef broth, butter, salt, longgrain white rice, peas, carrots, pastry, egg yolk

Taken from www.allrecipes.com/recipe/12559/rice-pie/ (may not work)