These are the most gorgeous little hand pies - olive and feta, with a touch of lemon and fresh oregano.
Perfect for summer entertaining, a little morning or afternoon bite, or a light lunch with a zingy green salad. Vibrant, and just so delicious.
The GAEA marinated green olives, along with feta and lemon are a genuinely divine combination. I've also added a few tablespoons of GAEA Organic Extra Virgin Olive Oil - it brings everything together, and adds this beautiful fruitiness, a gentle bitterness, and a subtle peppery kick to the filling.
Flaky, crispy outside. Creamy, zingy filling. The perfect little bite.
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Ingredients
Vegetarian, Nut-free 
25 minutes preparation time + 20 minutes cooking time 
Makes 16 little pies Pies
- 130g pitted green olives, roughly chopped (I've used GAEA Green Olives marinated with Lemon Oregano in Pouch)
- 200g Greek feta, roughly crumbled
- 1 shallot, peeled and finely diced
- 2 tablespoons fresh oregano leaves
- 3 tablespoons good-quality extra virgin olive oil (I've used GAEA Organic Extra Virgin Olive Oil)
- Zest of 1 lemon
- 2 x 375g good quality store-bought all-butter puff pastry sheets, thawed but still cold
Egg Wash
- 1 egg
- 1 tablespoon cold water
For Sprinkling
- Fresh oregano leaves
- Sesame seeds
- Freshly cracked black pepper
- Flaky sea salt
Method
- Preheat the oven: Preheat your oven to 200°C/400°F.
- Make the filling: In a medium mixing bowl, add the chopped olives, feta, shallot, oregano leaves, lemon zest and olive oil, and stir to combine.
- Cut the pastry: Cut the pastry sheets into 16 equal squares, or 12 for slightly larger pies.
- Fill the squares: Arrange one set of squares onto two paper-lined baking sheets, then divide the olive and feta filling between them, keeping the mixture in the centre of each square.
- Seal the pies: Brush the edges of the pastry with the egg wash. Top with the remaining pastry squares, gently stretching them out slightly, then press down firmly over the filling. Using a fork, press and crimp around all of the edges to seal them shut.
- Finish and bake: Cut a small slit in the top of each pie with a small knife, then brush the tops with egg wash. Sprinkle each with a few fresh oregano leaves, some sesame seeds, flaky sea salt and freshly cracked black pepper. Bake at 200°C/400°F for 20 minutes, until golden.
- Serve: Remove the pies from the oven and allow to cool slightly before serving. Enjoy warm from the oven.
NOTES
- Keep it cold: assembling the pies can take a little time, but try to get them into the oven as quickly as possible while the pastry is still cold - this gives the best lift and the flakiest layers.
- Leftovers: these store well in the fridge for up to 4 days. Reheat in the oven at 180°C/350°F until warmed through and crisp.
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