Olive Pies (Fasting-Vegan)
2 cups of pitted and chopped olives
1 onion, finely chopped
Fresh mint - chopped
Dill - chopped
1kg Village flour
1 cups freshly squeezed orange juice
2 spoons of Tahini
Preheat oven to 180° and grease two large baking trays.
For the stuffing: roughly chop the olives and remove the pits. Chop the mint, dill and onions in tiny pieces.
For the pastry: combine the orange juice and vegetable oil, the tahini whisk together. Add the flour and combine all ingredients, until the dough is formed.
Gently scoop the dough out onto a lightly floured work surface and use a rolling pin to create a thick dough.
Use a cup-sized round cutter to cut out the pastry, add one teaspoon of mixture and fold to cover, press the sides of the pastry together to secure.
Place the pastries on a greased baking tray and bake for 20-25 minutes.
These vegan olive pastries can be frozen and shared around to all family members.