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Artichoke and olive pies
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Elevate your party spread with elegant vegetarian bites.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 2 x 170g jars marinated artichokes, drained, finely chopped
  • 85g olive
  • 125ml thickened cream
  • 11.80 gm Dijon mustard
  • 4 sheets (25cm) ready-rolled frozen puff pastry, just thawed
  • 1 egg, lightly whisked
Instructions:
  • 1. Preheat your oven to 200°C. 2. Heat oil in a large frying pan over medium heat. 3. Sauté onion and garlic for 5 minutes until the onion is soft. 4. Stir in artichokes, olives, cream, and mustard, and bring to a boil. 5. Simmer for 5 minutes until the sauce is reduced by half. 6. Remove from heat and let it cool. 7. Season with pepper to taste.
  • Prepare a baking tray by lining it with baking paper. Next, place a pastry sheet on a clean work surface and gently brush it with egg wash. Spoon 16 portions of 1 1/2 teaspoons each of the mixture onto the pastry sheet, making sure they are evenly spaced out. Roll the pastry sheet with a rolling pin until it is 3mm thick. Drape the rolled sheet over the artichoke mounds, shaping the pastry around each ball of artichoke mixture to seal it. Use a 5.5cm round pastry cutter to cut out individual pies and transfer them to the lined baking tray. Repeat the process with the remaining pastry sheets and artichoke mixture. Finally, brush the pies with the remaining egg wash for a golden finish.
  • Bake in a hot oven for 10 minutes until puffed and golden. Serve right away.

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