Olive Pasties

Ingredients

• 250 g flour
• 150 g butter
• 1 egg
• Salt
• pepper (from grinder) 2 garlic cloves
• 350 g white vegetable onion (3 white vegetable onions)
• 2 tbsp oil
• 0.5 lemon (juice)
• 0.5 tsp turmeric
• 5 anchovy fillets
• 100 g Sour cream
• 50 g black olives (pitted)

Instructions

1. 1.

   Knead flour, butter, egg, a pinch of salt and one pressed garlic clove on a work surface into a firm shortcrust dough, wrap in cling film and chill for about 30 minutes.

2. 2.

   Roll the shortcrust dough between two sheets of parchment paper to a thickness of about 3 mm. Grease 18 tartlet tins, line them with the dough and trim excess edges.

3. 3.

   Prick the dough several times with a fork and bake in a preheated oven at 175°C (middle rack) for about 25 minutes until golden brown. Remove, cool and release from tins.

4. 4.

   Peel onions and slice into thin rings. Heat oil in a pan and sauté onion rings until translucent, adding lemon juice and turmeric, continuing to cook until liquid evaporates; season with salt and pepper and let cool. Rinse anchovy fillets, pat dry, finely chop and mix with the onions.

5. 5.

   Whisk sour cream with the remaining pressed garlic clove, seasoning with salt and pepper. Halve olives lengthwise. Spread about 1 tsp sour cream on each cooled tartlet and fill with a spoonful of onion-anchovy mixture. Arrange on a plate and garnish with halved olives.