Sole onion & tomato pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Pastry for 2 crust pie | ||
| ¼ | cup | Olive oil |
| 3 | Onions, chopped | |
| 1½ | pounds | Sole fillets, cut into strips |
| 2 | Tomatoes, skinned and chopped | |
| 1 | Clove garlic, crushed | |
| 2 | tablespoons | Finely dhopped parsley Salt and pepper to taste |
| 6 | Pimento stuffed olives, chopped | |
| 2 | Hard boiled eggs, chopped | |
Directions
Preheat oven to 400. Line a 9" pie plate with pastry. Saute onion in olive oil 10 minutes. Add fish, tomatoes, garlic, parsley. Cook over low heat, stirring frequently, 10 minutes. Add salt, pepper, olives, and eggs. Pour into pastry; cover with top crust, pressing edges together well. Make small hole in top of pastry; brush top crust with remaining oil. Bake 35 minutes or until pastry is golden brown.
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 12-12-94
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