Pine Nut Rissole

[Guest guest]

Pine Nut Rissole

serves 8-10

 

 

1/2 cup Onion chopped

1/4 cup celery diced

3/4 cup rice

1/4 pound pine nuts

1 TBS margarine

1tsp vegex

1 egg equv.

1/2 bay leaf

sage

bakon yeast

salt

garlic powder

 

Pastry: ( check biscut recipe LaDonna posted, should work here)

2C. Flour, use gluten free mix

2/3 cup shortening

1 1/2 tsp salt

Glaze

 

1) Saute onion and celery in margarine add vegex

2) Cook rice

3) Toast Pine nuts lightly in slow oven

4) Mix together all ing. except bay leaf and season to taste. Boil bay

leaf in small amount of water for a few mins. remove leaf, add water to

mixture. mix

5) Make pastry and roll out in rectangels no wider thatn 8 inches

6) Place mixture down the middle of the rectangel, lengthwise. Wrap

pastry around filling. Turn so the pastry seam in on the bottom. Brush

with glaze

7) Cut diagonally into 2 inch sections

8) Bake at 400 until Golden brown

9) Serve with brown gravey and garnish with radish rose, black ripe

olive and parsley