Olive Paste Filled Savory Cookies Recipe
I like olives very well in pastries and cookies. But when I buy pastry from outside, I definitely do not buy olives. Every time I bought an olive pastry on a whim, all of them had little or no olives or they were bad olives. That's why I satisfy my need for this olive pastry with pastries I make at home. I usually remove the pits of normal breakfast olives and chop them myself. Because it seems to me that the olives that are sold as chopped are not good either. I don't know if I'm very picky about olives, but tasteless olives are not something to eat in my opinion.
Although it is very rare, sometimes I have olive paste at home and I make it with it. Olive paste also varies from brand to brand. While olive pastes of well-known brands are generally good, lower quality olive pastes are not tasty. When buying olive paste, be sure to take a look at the ingredients. Some add a lot of seasoning to suppress the bad taste of the paste. If it's too spicy, stay away. Good brand olive pastes with a light thyme scent are the best.
- 2 eggs,
- 1 egg yolk to brush on top,
- 125 gr butter,
- 1/2 cup olive oil,
- 1 teaspoon salt,
- 2 teaspoons baking powder,
- Olive paste for the filling
- Poppy seeds.
- Beat the eggs and salt,
- Melt the butter,
- Add the butter and oil into the eggs and whisk,
- Stir together the baking powder and flour, then start adding flour slowly to the wet mixture while mixing with your hands,
- Continue adding flour and kneading until you reach a soft non-sticky cookie dough consistency,
- Pull clementine size pieces from the dough and press to flatten, then place 1 teaspoon of olive paste in the centre and mold the dough around the filling,
- Place on a baking sheet lined with parchment paper, brush with egg yolk and sprinkle on poppy seeds,
- Bake at 200 degrees celsius preheated oven until golden brown.