Prep 50 mins
Cook 1 hr 30 mins
I came into this recipe sometime in the 70s, during a brief vegetarian spell. I'm carniverous again, but not adamently so, I still prefer vegetables. This pie is delicious.
Whole Wheat Pastry
- 354.88 ml all-purpose flour
- 118.29 ml whole wheat flour
- 4.92 ml salt
- 118.29 ml chilled butter, cut into small bits
- 29.58 ml vegetable shortening
- 29.58-59.16 ml ice water
- 1 egg
- 14.79 ml white vinegar or 14.79 ml cider vinegar
- 103.53 ml butter
- 1 large onion, thinly sliced
- 907.18 g carrots, cleaned and grated
- 59.14 ml water
- 2 eggs
- 2 egg yolks
- 4.92 ml salt
- 2.46 ml ground allspice
- 2.46 ml white pepper
- 236.59 ml freshly cooked brown rice
- 354.88 ml grated swiss cheese
- 1 egg, beaten with
- 29.58 ml milk
- For pastry: Combine flour and salt in a large bowl. Cut in butter and shortening until mixture resembles coarse meal. Beat 2 tblsps ice water, egg and vinegar to blend. Mix into flour just until dough comes together into a ball. If dough seems too dry, add up to 2 tblsps more water, a few drops at a time. Wrap in plastic wrap and chill for 1 hour.
- For filling: Melt 4 tblsps butter in small skillet over low heat. Add onion, cover and cook gently until soft, stirring occasionally, about 10 minutes. Remove from skillet.
- Melt remaining 3 tblsps butter in same skillet over low heat. Add carrots, increase heat to high and stir 2 minutes. Reduce heat to low. Add water, cover and cook until carrots are tender and liquid is absorbed, about 20 minutes (if carrots are tender and there is still liquid, drain).
- Puree onions and carrots in processor with eggs, yolks, salt, allspice and pepper until smooth. Turn into bowl and refrigerate 1 hour.
- To assemble: Preheat oven to 340°F Grease 5 ½ x 9 ½ inch loaf pan (or 4 ½ x 11 inches).
- Roll dough out on lightly-floured surface to thickness of ¼ inch. Cut out 12 x 16 inch rectangle. Drape dough loosely in pan. Press into corners gently with fingers. Trim dough flush with top of pan. Roll scraps out to ¼ inch thick. Cut out rectangle large enough to cover top of pan.
- Stir rice and cheese into carrot mixture. Spoon into prepared pan. Brush edge of crust with glaze. Cover with dough, pressing to seal. Roll remaining scraps out. Cut out dough decorations and stick them on with the egg glaze. Brush entire pie with glaze. Make 6 steam vents. Bake until lightly-browned, about 1 ½ hours. Cool in pan. Remove carefully. Serve at room temperature.
The inside carrot part of this thing is AWESOME! I will definitely make that as a baked side dish all by itself in the future. It's very tasty and has a "pot pie" reminiscence about it. As far as the rest of the recipe with the crust and all though... it was WAY too much crust to attempt to balance out the inside, and the crust was a little of a pain (doesn't want to roll out very well), so it was annoying to avoid it while eating after it took so much effort. Have to say though that it did create one of the best smells through the house (I think it was the cider vinegar in the crust that did that. I'd never heard of adding cider vinegar to a dough before, and it created a really nice savory smell.) Perhaps if crust is wished, I'd say half the recipe, and criss-cross it over the top only. Seems like it should bake just fine in a corning instead of a loaf pan.
I admit I cheated, I didn't make my own pie crust - it's not my thing so this review is for the filling itself. The rice has this nice chewy texture, the onions, carrots and cheese mix to give it a great flavor. I will definitely make this again and may skip the crust all together. We used it as a side dish but I could see it as a main dish when paired with a salad or even a nice soup.