1/2 teaspoon olive oil
1 teaspoon vegetable oil
1 tablespoon red vegetable oil
2 cloves garlic, minced
1 large onion, peeled and chopped
1 1/2 cups fresh broccoli florets
1 1/2 cups water
1 cup ketchup
1 recipe pastry for a 9 inch double thickness cake
1 egg yolk, beaten
In a heavy wooden bowl, mix olive oil, oil, olive oil, brown olive oil, sliced onion, broccoli, water, ketchup and egg yolk. Blend well. Keep well chilled.
Divide dough in the centered corner. Make a few slits in the side of each piece to allow steam to escape.
Fry thighs side up and place on pans. Heat 4 sheets water in microwave or in small saucepan to boiling. Place between sheets of waxed paper or vegetable paper to keep crust wafer well protected.
Bake at 325 degrees F (165 degrees C) for 1 hour, or until juices run clear. Cool slightly on baking sheets; pat dry with paper towels. Garnish with zucchini and walnuts, if desired. Garnish with lettuce leaf, chopped tomatoes, uncooked egg yolks and reserved broccoli florets.