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MAMMA’S TRADITIONAL ELIOPITTES

Updated: Jan 31

(MINI OLIVE PASTRIES)

MAKES 28 | PREPARATION TIME: 1 HOUR, PLUS 1 HOUR RESTING | COOKING TIME: 25 MINUTES


Whenever we stay with my parents, there is always an endless supply of these. My mum wakes up early and gets her baking out of the way, especially in the summer when it is too hot to bake in the heat of the day.


INGREDIENTS

For the pastry

500g plain flour

½ tsp salt

125ml orange juice

4 tbsp lukewarm water

For the filling and topping

100g sesame seeds

200g pitted black olives

1 onion, finely chopped

Handful of dried mint


METHOD

For the pastry

Place the flour, salt and olive oil into a bowl and combine them with your hands. Add the orange juice and continue to mix with your hands. Add the water a tablespoon at a time until the mixture forms a dough. Leave the dough to rest for a minimum of 30 minutes.

For the filling and topping

Soak then drain the sesame seeds, and lay them out to dry on a clean tea towel. In a bowl, mix the olives with the onion and mint. Preheat the oven to 200°c/180°c fan/Gas Mark 6. Pour the prepared sesame seeds into a shallow bowl.

Roll the chilled pastry into thin sheets and cut into approximately 5.5 by 4cm rectangles. Place a rectangle into the sesame seeds to coat the outside and place a spoonful of filling in the centre. Roll into a tube and secure the ends. Place with the seal end down onto a baking sheet lined with baking parchment. Repeat this each time to make as many pastries as the dough or filling allows. Cut the ends off if they are too long and reuse the pastry, so it goes a bit further and don’t worry if there are extra sesame seeds on it!

Bake the pastries in the oven for 25 minutes, or until golden. The eliopittes can be frozen so it’s worth making a double batch.

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