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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 14 |
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This is a fantastic appetizer sure to please all of the olive lovers in your life. I like this as a main dish for lunch with a big glass of ice tea and a nice salad. Enjoy Ingredients:
1 tablespoon active dry yeast |
2 cups warm water divided |
1/2 teaspoon granulated sugar |
5 cups all purpose flour |
1 teaspoon sea salt |
1/4 cup lemon juice |
1/2 cup olive oil |
filling |
1/3 cup olive oil |
2 medium white onions chopped |
2 leeks white part plus 2 inches of the green chopped |
1-1/2 cups kalamata olives pitted and halved |
1/4 cup pine nuts |
2/3 cup fresh parsley chopped |
1/3 cup fresh mint chopped |
olive oil for brushing |
Directions:
1. Dilute yeast with 1 cup warm water and add the sugar then let stand 5 minutes.
2. In large bowl sift flour and add the salt.
3. Make a well in the center and pour in yeast mixture, lemon juice, olive oil and remaining water.
4. Mix with a wooden spoon then turn out onto a floured surface.
5. Knead well to obtain a soft shiny elastic dough and add a little more flour or water if needed.
6. Form dough into a ball then cover it and let stand in a warm place as you prepare the filling.
7. In skillet heat olive oil over medium heat and sauté onions and leeks until soft about 3 minutes.
8. Add olives, pine nuts, parsley and mint then remove from heat.
9. Divide dough into 14 pieces and form each piece into a disk about the size of a saucer.
10. To fill pies put 2 tablespoons filling on each disk then brush edges with a little water.
11. Fold in half to make semicircles then press borders with your fingers to seal.
12. Transfer to oiled pan then brush pies with a little olive oil and place in 145 oven for 20 minutes.
13. Turn heat up to 375 and bake 45 minutes until golden brown then place on rack to cool.
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