Holiday Brunch Torte

Pillsbury Cookbooks

Crust

Your favorite crust recipe or
1 (15-oz.) pkg. Pillsbury All Ready Refrigerated Pie Crust

Filling

4 oz. (1 cup) shredded Cheddar Cheese (optional)
3/4 lb. thinly sliced cooked ham
1 1/2 cups thinly sliced unpeeled red potatoes
1 medium onion, sliced (we prefer red)
1 (9-oz.) pkg. Green Giant Harvest Fresh Frozen
Spinach, thawed, squeezed between paper towels to drain
(I always use fresh spinach)
1 egg
1 tablespoon water

Allow both crust pouches to stand at room temperature 15
to 20 minutes.
Heat oven to 375 F.  Place cookie sheet in oven to heat.

Prepare pie crust according to package directions for two-
crust pie using a 9-inch springform  pan or 10-inch deep
dish pie pan.  Press 1 crust in bottom and up sides of pan.
Sprinkle 1/3 cup of the cheese on bottom of crust.  Top
with half of ham, half of potatoes and half of onion slices.
Distribute spinach evenly over onion.  Top with 1/3 cup
cheese and remaining ham, potatoes, and onion.  Sprinkle
remaining 1/3 cup cheese over onion.  Gently press
mixture into pan.  Top with second crust; fold top crust
over top edge of bottom crust and pinch to seal edge.
Cut slits in top crust.*
In small bowl, combine egg and water; mix well.
Brush top crust with egg mixture.**

Place torte on hot cookie sheet.  Bake at 375 F. for
45 to 60 minute or until crust is deep golden brown
and filling is thoroughly heated.
8 servings.

Tips

* A very small cookie cutter can be used to make
vents in pie crust.  Gently press cookie cutter into
top crust 3 or 4 times; remove cutouts.  Brush backs
of cutouts with egg mixture; decoratively place on
top of torte.

**At this point, torte can be covered and refrigerated
overnight.  Bake at 375 F. for 55 to 70 minutes or until
crust is deep golden brown and filling is thoroughly heated.