Ingredients
1 1/2
cups water
1
extra-large vegetarian vegetable bouillon cube
3
cups coleslaw mix (from 16-oz bag)
2
cups refrigerated or frozen shredded hash brown potatoes
1 1/4
cups uncooked instant rice
1
package (8 oz) cream cheese, softened
2
tablespoons chopped fresh or 1 teaspoon dried basil leaves
1
sheet frozen puff pastry (half of 17 1/4-oz package), thawed
1
can (10 3/4 oz) condensed tomato soup
2
tablespoons chopped fresh or 1 teaspoon dried basil leaves
1/4
cup water
Preparation
Heat oven to 400°F. Grease 9-inch deep-dish pie plate with shortening. In 3-quart saucepan, heat 1 1/2 cups water to boiling. Stir in bouillon cube, coleslaw mix and potatoes. Return to boiling. Reduce heat to medium; cover and cook 5 minutes.
Stir in rice, cream cheese and 2 tablespoons basil. Remove from heat; cover and let stand 5 minutes. Stir cabbage mixture; spoon into pie plate.
Unfold puff pastry sheet; place over coleslaw mixture. Trim pastry to fit pie plate; with fork, press edge of pastry onto edge of pie plate.
Bake uncovered about 25 minutes or until golden brown. During last 5 minutes of baking, in 1-quart saucepan, heat sauce ingredients over medium-low heat. Serve pie with warm sauce.
