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Eliotes
Cypriot olive pies
Olive Filling for Eliotes:
1 C pitted black olives, chopped
1 large onion, chopped
1/2 C fresh coriander, chopped
Large pinch of dried mint
4 C flour
3 tsp. baking powder
1/2 C olive oil
1/2 C vegetable oil
1 C orange juice
Preheat oven to 350-degrees F.
Filling: In a bowl, combine chopped black olives, onion, coriander and dried mint. Mix well; set aside.
Pastry: In another bowl, combine flour and baking powder. Pour in both oils; rub oil into flour mixture using fingers until flour is well-coated. Pour in orange juice; mixture will appear rather messy but continue to stir until dough becomes soft and pliable. Break off small pieces of dough; roll into round shapes about the size of a small saucer or use a round pastry cutter.
Assembly: Fill rounds with about one heaping teaspoon of olive mixture; roll up to seal. Baking: Place filled rounds on a greased cookie sheet; bake for about twenty minutes or until pies are golden brown. Recipe makes about thirty pies.
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