Page 150 - A Literary Holiday Cookbook

½ teaspoon salt

1 tablespoon parsley flakes
1 teaspoon rosemary

1 egg, room temperature

For the Pie Dough
1¼ cups flour

½ teaspoon salt
½ tablespoon dried thyme

½ tablespoon dried rosemary

6 tablespoons cold unsalted butter, cubed
¼ cup cold water

INSTRUCTIONS

1 Preheat oven to 400°F. Combine all the filling ingredients in a large

bowl; stir until the vegetables are evenly coated with the olive oil.
Line a baking sheet with aluminum foil and evenly spread out the

vegetables on it. Roast for 45 minutes, stirring halfway through. At

the 15-minute mark, pierce the red potatoes for the binding mix 4 to
5 times with a fork and place them on the baking sheet with the

vegetables for the remaining cook time.

2 While you wait, make the pie dough. In a medium bowl, stir

together all the pie dough ingredients except the butter and water.

Cut the butter into the flour mix with a fork. Stir in water 1 tablespoon
at a time until the mix holds together when pressed with fingers but

isn’t soggy. Gather it into a ball and flatten into a 4½-inch disk. Wrap
the disk in plastic and freeze 15 to 20 minutes or until firm but not

hard.

3 Roll the dough out on a floured surface until it reaches 12 inches
across (if the dough is still too stiff to roll, work it with your hands