Lenten pie with olives

The dough for the onion and olive pie is essential for achieving a fluffy and delicious texture. Start by preparing all the necessary ingredients, ensuring you have dry yeast, flour, water, salt, and oil. Dry yeast is an excellent choice, as it can be stored for a long time without spoiling, making it very convenient. In a large bowl, combine the yeast with the flour, mixing well to distribute it evenly. It is important to add the salt, but not before adding the water. Gradually pour the water in, stirring continuously to form a homogeneous dough. Finally, add the oil, which will give the dough a pleasant flavor and a finer texture.

While the dough is rising, you can prepare the filling. The onion and olives are the main ingredients, so chop them finely. In a non-stick pan, add the chopped onion and olives without adding oil, as we want to sauté them in their own juices. A few seconds after you start sautéing, add a cup of water and let it simmer over medium heat. The goal is for the water to evaporate completely, and for the onion to become soft and flavorful. This process should not take more than ten minutes. Be careful not to add salt to the filling, as the olives are already salty. If you wish, you can add dill or parsley for extra flavor, but personally, I prefer to feel the intense taste of the olives without other interventions.

Once the filling is ready, let it cool slightly, then move on to shaping the dough. Divide it into three equal parts and roll each part into a thin sheet. On the edge of each sheet, add a third of the onion and olive filling, then carefully roll it up to form a cylinder. Brush the edges with water or oil to seal the rolls, then place them in the large baking tray. Repeat this process for the remaining dough.

Preheat the oven to 200 degrees Celsius and place the tray with the pies inside. Bake for about 20 minutes. The baking time may vary depending on the type of oven, but the pie is ready when it becomes golden and soft to the touch. Personally, I like to place it in the middle of the oven for even baking. Once the pies are baked, remove them and let them cool for a few minutes, then enjoy them warm, alongside a fresh salad or a yogurt sauce, for an unforgettable culinary experience!

 Ingredients: For the dough: - 3 cups of flour (large 250 ml cups) - 1 cup of warm water (or as much as the dough will hold) - 1/2 cup of oil - salt (to taste) - 1 sachet of dry yeast (or 1 small packet of fresh yeast) For the stuffing: - 1 medium onion - 300 g olives without seeds - pepper - water

 Tags:  onion flour oil olives lactose-free recipes vegetarian recipes pies