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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 36 |
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Resembling olive-filled spiral biscuits, these olive pastries make a great salty snack to serve with drinks Ingredients:
250 g flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
100 ml light fruity olive oil (i used mas portell) |
100 ml orange juice |
200 g pitted green olives, coarsely chopped |
200 g pitted black olives, coarsely chopped |
1/4 teaspoon cayenne pepper |
1 tablespoon chopped fresh oregano |
1 egg yolk, lightly beaten with |
2 teaspoons milk |
Directions:
1. Olive Oil Pastry.
2. 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.
3. For the olive filling.
4. Combine all the filling ingredients in a bowl and mix well, then divide in half.
5. For the egg-yolk glaze.
6. 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.
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