Fantastic Olive Pies

For the Dough

• • 3 cups (450g) Village Flour
• • 1 teaspoon (8g) salt
• • 1 cup (250ml) room temperature water

For the Olive Paste

• • 1 cup (110g) pitted black olives
• • 1/4 cup (65ml) sunflower oil
• • 1/2 cup (50g) roughly chopped fresh spring onions
• • 20 leaves, approximately, fresh spearmint
• • a little black pepper

For Kneading and Frying

• • 1/2 cup (130ml) sunflower oil

For the Dough:

1. 1. Place the flour and salt in the bowl of a mixer and mix.
2. 2. Add the water and knead until a dough forms.
3. 3. Knead well for 7-8 minutes. Place the dough in a bowl and let it rest for 20 - 25 minutes.

Meanwhile, prepare the olive paste:

1. 1. In a small blender, place the olives, olive oil, and blend. Add the spring onions, spearmint leaves, and black pepper. Blend well until you have a nice olive paste.
2. 2. Work the dough a little and cut it into 6 pieces of 120g each. Brush our kitchen counter with sunflower oil and roll each piece into a rectangular sheet.
3. 3. Place two spoonfuls of the olive paste and spread it all over the sheet. Roll the sheet into a log, stretch it slightly, and coil it into a snail shape.
4. 4. Let it rest for 15 minutes. With a rolling pin, open the 'snail' into a round sheet about 15 - 18 cm in diameter and about ½ cm thick. Brush a non-stick pan with a little oil. When hot, place the pie in the pan.
5. 5. Cook over medium heat for 2-3 minutes on one side and flip to the other. Brush the surface of the pie with sunflower oil and continue cooking. Flip again to the other side, brush with oil, and repeat the process until the pie is cooked. It can be served piping hot or cold.