Tuna And Broccoli Pie
|Frozen broccoli spears||10 Ounce, thawed (1 Package)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||2 1⁄4 Cup (36 tbs)|
|Swiss cheese||2 Ounce, shredded|
|Mushrooms||1⁄2 Pound, sliced|
|Canned tuna||13 Ounce, drained (1 Can)|
|Piecrust mix||11 Ounce (1 Package)|
1. Cut broccoli into 2-inch pieces; set aside.
2. In 3-quart saucepan over low heat, melt butter or margarine; stir in flour, salt, and paprika until blended. Gradually stir in milk, and cook, stirring constantly, until mixture thickens and is smooth. With rubber spatula, gently stir in broccoli, cheese, mushrooms, tuna; spoon mixture into 2-quart casserole.
3. Prepare piecrust mix as label directs for 1-crust pie. On lightly floured surface with floured rolling pin, roll dough into a round about 1 1/2 inches larger all around than top of casserole. Place pastry loosely over tuna mixture. With kitchen shears, trim pastry edge, leaving 1-inch overhang; fold overhang under and press gently all around casserole rim to make a high stand-up edge. Cut slits in pastry top. Reroll trimmings. With leaf-shaped cookie cutter, cut several leaves. Score several lines on leaves to resemble veins; arrange leaves on top of pie.
4. Preheat oven to 375°F. In small bowl, mix egg yolk with water. Brush pastry with egg-yolk mixture. Bake casserole 40 minutes or until crust is golden and mixture is heated through.