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Sole, Onion and Tomato Pie

Pastry for 2 crust pie
1/4 c Olive oil
3 Onions, chopped
1 1/2 lb Sole fillets, cut into strips
2 Tomatoes, skinned and chopped
1 Clove garlic, crushed
2 tb Finely dhopped parsley Salt and pepper to taste
6 Pimento stuffed olives, chopped
2 Hard boiled eggs, chopped

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.

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