Dough

- 3 cups of all-purpose flour

- 150 grams of cooled butter

- ¼ cup of water

- A pinch of salt

Filling

• 2 cans (14oz each) of hearts of palm

• 2 ripe tomatoes

• ½ cup of peas

• 1 onion

• 2 cloves of garlic

• 1 cup of milk

• 2 tablespoons of cornstarch

• 2 tablespoons of olive oil

• Parsley

• Nutmeg to taste

Dough

In a large bowl, mix the flour and salt. Add the butter and mix with your hands. Add water little by little and mix. Knead it (fold, press, stretch, throw it on the counter…) until it becomes a smooth dough. Shape into a ball, place in a covered bowl and chill for one hour while you prepare the filling.

Or just get store-bought pie crust…

Filling

1. Prep

-Cut the hearts of palm into slices (1/4 inch thick)

-Dice tomatoes (skins and seeds are fine)

-Chop onions and garlic (peeled)

-Chop parsley (fine to use stems)

-Preheat the oven at 350 degrees Fahrenheit

2. Cook

Take a large frying pan to medium heat. Add olive oil and chopped onions. Cook for two minutes until softened. Add garlic and cook for another minute. Add tomatoes, increase the heat and let the water evaporate a little. Add sliced hearts of palm and peas. Reduce back to medium heat and let all vegetables cook for another 3 minutes, mixing gently.

Meanwhile, put the cornstarch in a bowl and little by little add the milk, making sure the cornstarch dissolves completely.

Add the milk/cornstarch mixture to the pan and cook for 3 minutes (while mixing) or until the sauce thickens. Add salt, pepper, and nutmeg to taste. When the sauce is creamy, turn it off and add the chopped parsley. Set aside.

3. Assemble

-Get the dough and separate it in two parts: 2/3 and 1/3.

-Roll the bigger part and lay it on a 9” round baking pan.

-Pour the filling inside.

-Roll the second part and cover the pie with it.

-Beat the egg and brush it on the top.

-Bake the pie for 30-40 minutes, or until golden brown.

Enjoy!