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  • Writer's pictureMiss Izabella Ellinas

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.

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