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

For the dough:

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)

For the greens:

20 g spring onion (1 small) 1 bunch chicory greens A little olive oil Salt

For the caramelized onions:

100 g onion (1 medium) 4 g garlic (1 clove) 1 tsp sugar 1 tsp apple cider vinegar Salt

For the olive paste:

60 g store-bought green olive paste 30 g hazelnuts (2 tbsp)

For frying:

Sunflower oil

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.

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

Servings

Preperation

Cooking

Waiting

For the dough:

For the greens:

For the caramelized onions:

For the olive paste:

For frying:

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