Artichoke and olive pies

Serve these rustic, homestyle pies as part of a picnic by the river. 

Makes

32

Ingredients

• 1 tbs 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

 

Method

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