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
 * Whole Wheat pie dough for-two double crusted pies
 * 1/4 	cup 	barley malt syrup

Directions

 * 1) Heat the oil in a large frying pan.
 * 2) Saute th epotatoes, onions, Broccoli and garlic for a few minutes.
 * 3) Add the seasonings and continue cooking for a few minutes, stirring constantly.
 * 4) Finally, add the soysage and tofu and cook until the mixture is hot, stirring constantly.
 * 5) Roll out half of the dough and prepare the bottom crust for each of two small pies.
 * 6) Put 3 cups of filling in each pie pan.
 * 7) Roll out the top crusts and place them over the pies.
 * 8) Seal the edges of the top and bottom crusts, wetting the edges first with water.
 * 9) Bake in apreheated oven at 400 °F for 40 mintues or until th etop crusts are browned.
 * 10) When the pie has baked for about 30 minutes, you can glaze the top crust with amixture of ¼ cup barley malt syrup and 2 tbs water.
 * 11) Just lightly glaze the crust and return the pie to the oven.
 * 12) The glaze will make the crust shiny and brown.
 * 13) Variation: you may prefer to add a bread crumb topping to the pie instead of a top crust.
 * 14) Prepare the topping by lightly mixing ½ cup whole Wheat bread crumbs and ¼ cup oil.
 * 15) Sprinkle it over the pie filling and bake the pie acording to the recipe.