Name: Mini hand pies with greens, caramelized onions & green olive paste
Prep time: 40 min
Cook time: 20 min
Yield: 10 small pies
Ingredients: 200 g all-purpose flour; 15 g olive oil (1 tbsp); 1 g salt (¼ tsp); 120 g water (½ cup); A pinch of spirulina for color (optional); 20 g spring onion (1 small); 1 bunch chicory greens; A little olive oil; Salt; 100 g onion (1 medium); 4 g garlic (1 clove); 1 tsp sugar; 1 tsp apple cider vinegar; Salt; 60 g store-bought green olive paste; 30 g hazelnuts (2 tbsp); Sunflower oil

Mini hand pies with greens, caramelized onions & green olive paste

Servings

10 small pies

Preperation

40 minutes

Cooking

20 minutes

Waiting

30 minutes

Dough: Mix flour and salt. Add olive oil and rub it in with your fingers. Pour in water and knead until smooth. Optionally, color a portion with spirulina. Cover and rest for 30 min.

Olive paste: Blend hazelnuts into a paste and mix with green olive paste. Set aside.

Greens: Wash and chop chicory. Sauté spring onion in olive oil, add greens, and cook until wilted. Drain in a colander.

Caramelized onions: Slice onion thinly and sauté in olive oil over medium heat with salt. Add garlic, sugar, and vinegar. Cook until golden and soft.

Combine the greens and caramelized onions. Adjust salt and let the filling cool.

Roll dough into thin sheets using a pasta machine. Optionally layer colored dough for decoration.

Spread a thin layer of olive paste on the dough, add filling, top with another dough sheet, remove air, and cut into shapes.

Fry in medium heat sunflower oil until golden. Drain on paper towels.

Serve with yogurt and tomato jam.