makes
2
prep
20 minutes
cook
15 minutes
difficulty
Easy
makes
2
serves
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 200 g tomatoes, finely chopped
- 5–6 green olives, pitted, roughly chopped
- 4 pieces bocconcini
- 1 tbsp capers
- 3–4 anchovies
- ½ bunch basil, leaves only, roughly torn
- 2 sheets puff pastry, thawed, cut into large circles
- 3 eggs, lightly beaten
- 1–2 tsp black sesame seeds
- fresh herbs, such as parsley and chives, to garnish
- extra virgin olive oil, to drizzle
Instructions
- Preheat oven to 220°C.
- Place tomato and olives into a mixing bowl. Tear bocconcini into pieces and add to tomato mixture, then add anchovies and basil. Season with salt and pepper and mix until combined.
- Place a pastry circle on a baking tray. Place a heaped spoonful of the mixture into centre of pastry to act as a guide for edges. Brush edge of pastry with egg. Pinch and roll edges up, turning tray as you go and leaving a gap so you can add more filling.
- Repeat with remaining pastry sheet. Fill both with leftover mixture. Brush rolled edges with egg and sprinkle with black sesame seeds. Bake for 15–20 minutes, or until golden.
- Garnish with mixed herbs and a drizzle of olive oil.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.