Delicious Olive Pies

24 July 2023
Prep time
Total time
5-6' per pie

For the dough

  • 3 cups (450g) Village flour
  • 1 tsp (8g) salt
  • 1 cup (250ml) room temperature water

For the olive paste

  • 1 cup (110g) black olives without the pit
  • ¼ cup (65ml) sunflower oil
  • ½ cup (50g) coarsely chopped fresh green onions
  • approximately 20 fresh mint leaves
  • a pinch of black pepper

For kneading and frying

  • ½ cup (130ml) sunflower oil

For the dough: In the bowl of the mixer, combine the flour and salt and mix. Add the water and knead until a dough forms. Knead well for 7-8 minutes. Place the dough in a bowl and let it rest for 20-25 minutes.

Meanwhile, prepare the olive paste: In a small blender, combine the olives, olive oil, and blend. Add the fresh onions, mint leaves, and black pepper. Blend until you have a smooth olive paste.

Work the dough a little and divide it into 6 pieces of 120g each. Grease the kitchen countertop with sunflower oil and roll out each piece into a rectangular sheet. Spread two tablespoons of olive paste evenly over the entire sheet. Roll up the sheet like a stick, slightly stretch it, and shape it into a spiral. Let it rest for 15 minutes. Using a rolling pin, roll out the "spiral" into a round sheet, approximately 15-18cm in diameter and ½cm thick. Grease a non-stick pan with a little oil. Once heated, place the pie in the pan. Cook over medium heat for 2-3 minutes on one side, then flip it over. Brush the surface of the pie with sunflower oil and continue cooking. Flip it over again, brush it with oil, and repeat the process until the pie is cooked. Serve the pie piping hot or cold.

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