Fennel and olive pillows

16 Item





1.Preheat oven to 200°C (180°C fan forced). Oil oven trays, line with baking paper.
2.Make fennel and olive filling. Heat butter in medium frying pan, cook onion and fennel, stirring, over low heat, 5 minutes. Add olives, cook, covered, a further 2 minutes. Remove from heat, stir in fennel fronds, breadcrumbs and milk. Cool.
3.Sift flour into bowl, rub in butter, stir in bran. Add enough milk to make a firm dough. Knead gently on floured surface until smooth. Cover, refrigerate 30 minutes.
4.Roll pastry on floured surface until 3mm ( ⅛ inch) thick. Cut pastry into 6cm x 7cm (2¼ inch x 3 inch) rectangles. Place 1 level teaspoon of filling onto centre of each rectangle, brush edges with water. Roll rectangles up from short sides, press ends to seal. Place on oven trays, seam-side down. Brush with a little water, sprinkle with seeds.
5.Bake pillows about 20 minutes or until well browned, cool on trays.

Store in an airtight container, in the refrigerator, for up to 3 days. Return to room temperature before serving


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