Artichoke and olive pies

 


Artichoke and olive pies


1 tbsp olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

2 x 170g jars marinated artichokes, drained, finely chopped

1/2 cup (85g) pitted green olives, finely chopped

1/2 cup (125ml) thickened cream

2 tsp Dijon mustard

4 sheets (25cm) ready-rolled frozen puff pastry, just thawed

1 egg, lightly whisked

Step 1

Preheat oven to 200°C. Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until onion is soft. Add the artichokes, olives, cream and mustard and bring to the boil. Cook, stirring occasionally, for 5 minutes or until sauce reduces by half. Remove from heat and set aside to cool. Season with pepper.

Step 2

Line an oven tray with baking paper. Place a pastry sheet on a clean work surface and brush lightly with egg. Spoon 16 x 1 1/2 teaspoonfuls of mixture, evenly spaced, onto the pastry sheet. Use a rolling pin to roll a pastry sheet to 3mm-thick. Lay the rolled sheet over the top of the artichoke mounds and mould the pastry around each ball of artichoke mixture to enclose. Use a 5.5cm round pastry cutter to cut around each mound and place onto the lined oven tray. Repeat with remaining pastry sheets and artichoke mixture. Brush pies with remaining egg.

Step 3

Bake in preheated oven for 10 minutes or until puffed and golden. Serve immediately.

 

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