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These savory potpies have the leaves and fronds of whole herbs rolled into the dough that tops them -- the result is as pleasing to the eye as it is to the palate.

Source: Martha Stewart Living, March 2005
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  • MS10176544
    27 JUN, 2018
    This dish is delicious. The recipe is missing the correct size ramekin to use. Four ounces, six ounces, or something else?
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