makes
8
prep
20 minutes
cook
15 minutes
difficulty
Easy
makes
8
serves
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 100 g chopped pitted kalamata olives
- 50 g chopped pitted green Sicilian olives
- 2 sheets puff pastry, thawed (you can leave the plastic backing on until shaping)
- 80 g ricotta
Instructions
- Preheat oven to 200°C.
- Combine olives and gently press a handful of olives into each sheet of pastry.
- Cut each pastry sheet into 4 equal squares, then carefully flip each over, pushing down to secure the olives. Remove plastic backing sheet if still in place.
- Mix the remaining olives (plus any that may have come off the pastry squares) with ricotta then spoon some into the centre of each square leaving a 1 cm border.
- Fold one corner of each square to the other over the filling to form a triangle, then gently seal the edges with a fork. Place on a baking tray then repeat with remaining pastry and filling.
- Bake in the oven at 200°C for 15-20 minutes until golden and puffed.
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.
