Olive Pastries Recipes

Steps:

• Heat oven to 400°. Cut pie crusts into circles with 2 1/2- to 3-inch round cookie cutter or pastry wheel. Place 1 pastry circle in each of 36 small muffin cups, 1 3/4x1 inch, pressing slightly.
• Mix remaining ingredients except onions. Spoon about 1 tablespoon filling into each cup.
• Bake 12 to 16 minutes or until pastry edges are golden brown. Sprinkle with onions.

Steps:

• Place butter and flour into a bowl. Rub together until it looks like bread-crumbs.
• Mix in both the cheeses, knead lightly to firm it together. Roll into a 20cm log. Wrap in cling film and place in fridge for 30 minutes.
• Drain the olives well on kitchen towel. Unwrap pastry and cut into 20 pieces.
• Push thumb into the piece of pastry placing one olive in the centre and carefully wrapping the pastry around it making sure there are no gaps. Finish rolling on your pastry board with floured hands.
• When they are all done, refrigerate for one hour.
• Preheat oven to 210-220°C for 10 minutes or until they are lightly golden.
• Cool and serve with pre dinner drinks or a buffet.

Steps:

• Olive Oil Pastry.
• Combine flour, baking powder and salt in a large bowl and make a well in the centre. Pour oil and orange juice into the well, then mix to form a smooth, satiny dough. Cover dough with plastic wrap and leave to rest for 30 minutes while preparing the filling. Preheat the oven to 180°C.
• For the olive filling.
• Combine all the filling ingredients in a bowl and mix well, then divide in half.
• For the egg-yolk glaze.
• Divide the rested dough into 2 equal portions then roll out each portion into a rectangle measuring 20cm x 24cm. Scatter each rectangle with half of the olive mixture to evenly cover pastry. Roll up to form a log. Transfer the logs to a baking tray pre-lined with non-stick baking paper and lightly brush each roll with the egg-yolk glaze. Bake for 35-40 minutes or until golden brown. Remove to wire rack to cool. Once cold, slice into 1cm-thick rounds and serve. Makes 36.