Mini Olive Pies – Eliopitakia
These savory mini olive pies are scrumptious, fragrant and so easy to make!
Servings 16 Mini Pies
Ingredients
For the Dough
- 1 cup + 1 tbsp (150 g) all-purpose flour
- 1 cup (150 g) whole wheat flour
- 1 tsp baking soda
- ¼ tsp baking powder
- A pinch of fine salt
- 6 tbsp water
- 2 ½ tbsp Extra virgin olive oil
For the Filling
- 1 tablespoon Extra virgin olive oil
- 1 large onion grated or finely chopped in food processor
- 2 cups (200 g) Kalamata Olives sliced or roughly chopped (pitted)
- ½ cup fresh mint chopped or 2 tbsp dry mint or a combination of both
- A pinch of sugar
- Fresh ground black pepper
- 2 ounces (60 g) crumbled feta optional
For the Egg Wash (optional)
- 1 egg
- 1 tbsp water
Instructions
- Line a pan with parchment paper.
- In a bowl mix the flour with the baking powder, baking soda and salt. Add the water and olive oil and mix with a spoon until all ingredients are mixed. With your hands knead the dough until it is fairly smooth and soft, adding small amounts of water or flour as needed. Wet your fingers with some olive oil so dough does not stick to your hands.
- Cover the dough with plastic wrap and let it rest for 30 minutes.
- In the meantime, prepare the filling. Heat 1 tbsp olive oil in a pan and sauté the onion for about 5 minutes. Add the olives, mint, sugar and ground pepper, mix and heat for about 1 minutes. Set aside. Once cool, add the feta if using.
- Once the 30 minutes have passed, preheat oven at 350 F (180 C).
- Sprinkle flour on your work surface and take the dough and separate in 16 pieces and roll it out in 4-inch diameter disks or you can roll out the dough and cut out the circles.
- Fill half of it with 1 ½ - 2 tsp of olive filling, fold over the other half of the disc and close off the pie, pinching with your fingers to close it well.
- Place on the prepared pan. Repeat with the rest of the pies and then brush with egg wash or olive oil.
- Bake for 40 minutes.
- Remove from oven and let them cool for 20 minutes before serving.