Tunisian Olive-Stuffed Pastries

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1 cup (150g) green olives, finely chopped 1 cup (150g) green olives, finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 220 kcal / 920 kJ
• Fat: 10g (Saturated Fat: 1.5g)
• Carbohydrates: 28g (Sugar: 1g)
• Protein: 4g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, salt, and sugar. Gradually add the warm water and olive oil, and mix until a smooth dough forms. Knead the dough for about 5 minutes until it becomes elastic.
2. 2.
   In a separate bowl, mix together the chopped olives, cumin, coriander, paprika, black pepper, and parsley to create the olive filling.
3. 3.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
4. 4.
   On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch. Using a round cookie cutter or a glass, cut out circles of dough.
5. 5.
   Place a spoonful of the olive filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and press the edges firmly to seal.
6. 6.
   Arrange the stuffed pastries on the prepared baking sheet. Brush the tops with beaten egg for a golden finish.
7. 7.
   Bake for 20-25 minutes, or until the pastries are golden brown and crispy.
8. 8.
   Remove from the oven and let them cool slightly before serving. Enjoy these Tunisian Olive-Stuffed Pastries warm or at room temperature.

Treat your ingredients with care...

• Olives — Make sure to use pitted olives for easy chopping. You can use green or black olives, depending on your preference. If using canned olives, rinse them well to remove excess saltiness.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the olive filling.
• Experiment with different herbs and spices to customize the flavor profile of the pastries.
• Serve the Olive-Stuffed Pastries with a side of harissa or tzatziki sauce for an extra burst of flavor.
• If you prefer a lighter version, you can brush the pastries with olive oil instead of the egg wash.
• These pastries can be made ahead of time and reheated in the oven for a few minutes before serving.

Serving advice

Serve the Tunisian Olive-Stuffed Pastries as an appetizer or snack. They are best enjoyed warm or at room temperature. Pair them with a fresh salad or a side of couscous for a complete meal.

Presentation advice

Arrange the Olive-Stuffed Pastries on a platter, garnished with fresh parsley or mint leaves for a pop of color. Serve them alongside a small bowl of olives for an authentic Tunisian touch.