3 pounds carrots, finely chopped
6 small onions, finely chopped
2 tablespoons unsalted butter
2 cups potato flakes
2 cubes chicken stock and water
1 cup uncooked long-grain white rice
3 frozen stewed tomatoes
1 cup yellow split peas
1 tablespoon white sugar
1 teaspoon white pepper
3 bay leaves
3 tablespoons salt
3 tablespoons white sugar
hot pepper to taste
Preheat oven to 300 degrees F (150 degrees C). Cut carrots and onions in half. Stir well, then scoop carrots and onions into large bowl. Stir together butter, potato flakes and chicken stock, and broth until well mixed. Add cooked carrots, oregano, tomatoes green peas white pepper and bay leaf. Stir salt and pepper, using pineapple-sized drops for best effect.
Return mixture to large bowl and stir in rice; adjust seasoning with bay leaf 1 teaspoon at a time. Return all to pot, reduce heat to low. Stir in potatoes and peas with juice, returning to medium-low heat. Simmer 30 minutes, then strain rice and broth back through a sieve into large bowl. Using a knife, chop carrot and onion and stir in 4 cups flour and 1 cup dry brown rice. Use top of heat reserved 1/4 cup of the heated soup for breading. Flatten bottom ROUND pastry shell with wooden fork or spoon. Fill dough shell with carrots, potatoes and peas. Bake 10 minutes or until potatoes are light brown and noodles are tender. Cool, peel and chop. Remove from oven and divide in half. Plate with remaining tablespoon reserved soup for topping.