Wednesday, 14 September 2011

Feta and Olive Pie

This is a quick and simple pie which looks great. The use of ready rolled puff pastry is a bit lazy, but does eliminate the need to get floury hands making pastry.


  • 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


  1. Preheat the oven to 200 degrees.
  2. 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.
  3. Add the black olives and feta cheese to the pan and stir well.
  4. Roll the sheet of pastry out slightly thinner so that you can make two large squares with it.
  5. 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.
  6. 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.
  7. Fold and press the edges together until they are well sealed.
  8. 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.
  9. 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.
  10. Bake in the oven for 20 minutes or until nicely browned.
Serves 3 to 4, depending on what you serve with it.

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