Mini Olive Pies

Por Dimitra's Dishes · 90 min

Ingredientes

Modo de preparo

1. Put the yeast, water and sugar in the mixer bowl with the dough hook, stir, and let proof for about 8 minutes.
2. Whisk the flour and salt together in a large bowl, then add to the mixer with 1/4 cup olive oil and knead on low for 10 minutes.
3. Oil a large bowl with 2-3 tablespoons olive oil, put the dough in, turn to coat, cover and leave to rise for about 2 hours, until doubled in volume.
4. Cook the chopped onion in olive oil with a pinch of salt over medium heat for about 7-8 minutes, until soft and golden. Add the scallions and cook until softened.
5. Off the heat, mix in the olives, parsley, mint, black pepper and feta if using. Set aside.
6. Preheat the oven to 400°F (200°C).
7. Divide the dough into 16 equal pieces, roll each into a ball and press into a 4-5 inch circle.
8. Put a tablespoon of filling on one half of each circle, fold over and press the edges to seal, then crimp with a fork.
9. Place the pies on 2 parchment-lined trays, brush with olive oil and sprinkle with sesame seeds.
10. Bake for 30 minutes, swapping the trays halfway, until golden.
11. Let the pies rest at room temperature for 15 minutes before serving.

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