- 4 onions, finely chopped
- 25g butter
- 100g black olives, finely chopped
- 100g feta cheese, finely chopped
- 1 sheet of puff pastry, rolled out thinly
- 1 egg, beaten in a cup
- Preheat the oven to 200 degrees.
- Sweat the onions and butter in a saucepan with the lid on over a medium heat until they are soft, this will probably be 5 to 10 minutes.
- Add the black olives and feta cheese to the pan and stir well.
- Roll the sheet of pastry out slightly thinner so that you can make two large squares with it.
- Place one square in the middle of a greased baking tray and spread the olive and feta mixture over the middle of it, leaving a 1 cm gap at the edges.
- Dampen the 1cm gap at the edges with water so that the pastry goes sticky and then place the second square of pastry over the top.
- Fold and press the edges together until they are well sealed.
- Use a sharp knife to gently score a pattern into the top of the pasty. Don't worry if you go through in a few parts, it will help to let steam escape when cooking.
- Brush the egg over the top of the pastry so that it's all coated in a thin layer. If you don't have a pastry brush to do this then a bit of scrunched up kitchen roll works just as well.
- Bake in the oven for 20 minutes or until nicely browned.
Serves 3 to 4, depending on what you serve with it.