Mini olive pies
Dimitra's Dishes · ♥ 657 likes · 15.1K views · 14 min video
Timestamp
Ingredients
Method
Techniques
- 1½ cups lukewarm water
- 1½ tsp active dry yeast
- 2 tsp sugar
- 630 g all-purpose flour
Combine the lukewarm water, the active dry yeast and the sugar in the bowl of a mixer.
Leave the yeast 7 to 8 minutes, until a foamy cloud appears on top. If it does not, the yeast is dead.
- ¼ cup olive oil
Add the quarter cup of olive oil and all the flour and salt to the yeast mixture and knead 12 minutes. With bread flour, 10 minutes; by hand, about 20.
Cover with plastic or a clean kitchen towel and leave in the warmest room an hour and a half to two hours, until doubled in volume.
- 1 whole onion
Finely chop the onion, season with a pinch of salt and cook in three to four tablespoons of olive oil over medium heat until soft and golden.
- 250 g Kalamata olives
Pick the mint leaves off the stems, gather the mint and parsley into a bunch and chop.
Turn off the heat under the onions and stir in the scallions, so the residual heat softens them.
- black pepper
Off the heat, add the olives, the herbs and freshly cracked black pepper and mix. No salt is needed.
Cut the risen dough into 16 portions: in four, then each of those in four.
Roll each portion into a ball, then press or roll out to a four inch round, four to five inches across.
- feta cheese (optional)
Put a heaping tablespoon of filling on one side of each round, crumbling feta over half of them.
Filling, folding and crimping
Fold the empty half over, pinch the edges together and press them down with a fork to seal and make a decorative border.
Cut a small slit in each top with a knife so the steam can escape.
- olive oil
- black sesame seeds
Brush the tops with olive oil and sprinkle with black sesame seeds.
Bake at 400F about 30 minutes, until golden all around, swapping the trays between the center and top racks at the 15 minute mark.