Olive Pastries

Olive Pastries

This recipe is for savory baked olive pastries, filled with green olives, bell peppers, carrots, lemon, garlic, oregano, dried coriander, and pepper paste. The filling is enclosed in ready-made dough, then brushed with egg yolk mixed with a little milk and vinegar, sprinkled with sesame seeds, and baked at 250°C until browned. The sources agree on most ingredients, with minor differences in the descriptions of the lemon, carrots, and garlic, while the chef added details on garnish, proofing, and storage in the spoken instructions.

Baked savory pastries filled with olives.

Like small stuffed hand pies with an olive filling.

Seal the edges well so the filling stays inside while baking.

Ingredients

  • 600 g Pitted green olives
  • 3 pieces Mixed-color bell peppers
  • 2 pieces Lemons
  • 6 pieces Carrots
  • 7 pieces Garlic
  • fresh thyme Fresh thyme
  • 2 tablespoons Oregano
  • half a cup Olive oil
  • 1 teaspoon Salt
  • 1 teaspoon Dried coriander
  • 1 tablespoon Pepper paste
  • for garnish Sesame seeds
  • 1 egg yolk Egg yolk
  • a little Milk
  • 1 teaspoon Vinegar

Instructions

  1. Finely chop the vegetables using a meat grinder or food processor: pitted green olives, mixed-color bell peppers, carrots, lemon with its peel, and garlic.
  2. Chop the olives more coarsely than the other vegetables.
  3. If available, chop the fresh thyme with the olives at the end.
  4. Mix the filling with the oregano, salt, dried coriander, and pepper paste.
  5. Squeeze lemon over the filling; if it tastes slightly sour, add 1 teaspoon of citric acid.
  6. Roll out the dough on a floured surface in a long shape rather than a round one.
  7. Place the filling inside the dough and roll it into pastries.
  8. Place the pastries in a baking tray lightly greased with oil or lined with parchment paper.
  9. Brush the pastries with egg yolk beaten with a little milk and 1 teaspoon vinegar.
  10. Sprinkle sesame seeds over the top for garnish.
  11. Leave the pastries in the tray for about half an hour to proof.
  12. Preheat the oven to 250°C with top and bottom heat.
  13. Place the tray in the middle of the oven until the pastries are cooked through.
  14. Leave the pastries in the oven until lightly browned, then remove them.

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